🔥 What's cooking on your SmokeFire?

egsell said:
Tonight was pizza night, they turned out pretty good. Right side of the grill definitely cooked better. Could be a hotter side, but I am also using disposable broiler pans on the left side that probably acted as heat deflectors. View attachment 6245
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This is an amazing…and it looks soo yummy & sound so delicious…
 
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Tried to do some smoked pork belly with the auspice of eventually curing nad making bacon. smoke the sections at 225 for about 3.5 hours. Looked good, but didn't have the bite I was hoping for. In my head I wanted the fat to melt down more. Maybe I'm not thinking this through enough. Or maybe I need to pan fry the Pork belly after smoking. I was a bit concerned with overcooking as it was.
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I usually cure the pork belly 1st with pink salt/black pepper/brown sugar/ molasses for 10-12 days before smoking. I don't depend on the smoking process to render the fat so after slicing into strips, I'll throw the bacon onto a wire rack over a broiler pan and bake it at 375* to render the fat/crisp up the bacon........... I haven't tried pan frying it though.
 
Monday's Smoke: Thick Pork Chops
Brined over night with sugar, salt, thyme, fennel seeds, peppercorns, allspice, bay leaves and garlic. Rub is a local vendor, Big Belly Rubs Pork and Poultry
 

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Hanger Steaks! 🤤🤤

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My last cook. Doing pork steaks and Mac&Cheese today.
 

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And some ribs this Friday.
 

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Individual ribs. I wanted to give this a try and I was not disappointed. Quite a bit more work than a full rack but worth the effort. I would make them again. Pic is of the final product before removing from the smoker.
 

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