Trying out Steven Raichlen's recipe for Cherry-Glazed baby backs. First pic is 2 hours in. Second is after first swash with cherry syrup. Raichlen did not wrap but I decided to do so for the 4th hour. Glazed again before I wrapped. Fingers crossed. After wrap glazed again and ramped up the temp to 500 to crisp things up. I used 100 % cherry pellets and a cherry syrup from Hawaiian shave ice. Once the judges (i.e. my wife) votes are in I'll update. Always remember - they get two votes - we get one. LOL
Well, I'm a newbie to this forum and to pellet grilling/smoking. After reviewing many different pits I decided on the Smokefire Stealth and really love it so far! I've had a couple issues but overcame them...primarily with temp drops after ~4 hours and one w/major pellet overflow into the bottom of the pit w/team drop...assumed controller was calling for more heat the fire was actually out so just loading pellets. However, my point of the post was to post a couple pics of 3 items I've done including pork shoulder, chuck roast and chipotle Cherry spatchcock chicken...all came out great!
I always put the pizzas on the right side but on the upper level to get the heat rolling off the lid to help cook the top. Looks great!
