Temperature Control

[Lew Newby]

Seems to be going well so far. Started with SmokeBoost for 3 hours, and have been gradually increasing temperature from there. Temps have been as steady as could be expected. Still not sure on the difference between the actual temp and the reported temp, but I’m impressed so far.

They're coming along great and, as you well know, the meat will tell you when it's tender enough. One nice thing about the Smokefire is the smooth smoke taste it adds to the meat. Enjoy and thanks for sharing your adventure with us.

 

[Gabe Tinti]

Nice! Are you also sporting a Lightning?

As of about four hours ago I am!

 

[Gabe Tinti]

Looking good. Had to pull one at 180° to feed the kids. More chopped than pulled, but it tastes incredible.

 

[Lew Newby]

180 is what I cook to for sliced. Taste the magic of Smokefire. Beautiful.

 

[Lew Newby]

Hey Gabe, what pellets and rub?

 

[Gabe Tinti]

Hey Gabe, what pellets and rub?

Homemade rub. Cabela’s Competition blend pellets, but just tan out and threw in Kirkland. Might not even be in the burn pot yet.

 

[Darian Hofer]

This cook alone should bump you up to next level…”New Member” my *ss…

 

[Gabe Tinti]

Wrapped the rest at 180. SmokeFire still going strong. Maybe another hour or two, then into the cooler to rest overnight.

 

[Brett-EDH]

That chopped one looks perfect for tacos or burritos. I’m guessing total cook time of 12 hours?

 

[Gabe Tinti]

That chopped one looks perfect for tacos or burritos. I’m guessing total cook time of 12 hours?

The chopped one was on for 9 hours. The rest came off after 14 hours. Funny enough, we were given a tortilla press and my wife decided to make tortillas, so we were making tacos!

 

[Gabe Tinti]

Well, here’s the final result! The smoke flavor is perfect. I think I could have used more rub, but I’m very impressed with the SmokeFire!

 

[BFletcher]

Excellent job, Gabe! And I like that serving dish.

 

[Lew Newby]

Good cook. The flavor the grill imparts to birds is really good. My wife says that a spatchcock bird off the Smokefire tastes like the rotisserie chicken off my Performer rotisserie.

 

[Gabe Tinti]

Good cook. The flavor the grill imparts to birds is really good. My wife says that a spatchcock bird off the Smokefire tastes like the rotisserie chicken off my Performer rotisserie.

I’m definitely looking forward to trying all kinds of things on the SmokeFire now. Definitely exceeded expectations. I have a brisket in the freezer, and I’ve been looking for pizza recipes. I’d love to try a whole turkey, also.

 

[LMichaels]

I am definitely keeping my eyes open for one. Not an EX6 though. Too big for my needs. I think the EX4 would be the ticket. I have my eyes on a couple of candidates

 

[Rich Dahl]

Like Larry, I've thought about an EX4. I would still keep the Camp Chef for its reliability and simplicity. Been watching for about two years now and haven't seen an EX4 come up for sale and only a couple of EX6 which is too big for just the two of us.
Figure if it became a PITA then I would just unload it and continue on with the Camp Chef.