🔥 What's cooking on your SmokeFire?

Weren’t done this weekend, but they were done on a weekend. Stl. Ribs using Heath Riles products and methods as seen on Malcolm Reeds YT channel. Highly recommend
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Did some "procureur" (pork neck) today. SmokeFire performed amazing today, not a single temperature drop. Did use the Smoke boost for 1,5 hour, but there wasn't a lot of smoke coming from the SmokeFire, but there is more smoke visible in the meat. The left piece of meat took almost 9 hours, while the piece on the right rook 10,5 hours.

And these cooks are exactly why I've bought the SmokeFire. I was able to spend the whole day doing other stuff, without constantly checking the ambient temperatures and adjusting the airflow (like I was doing on my Weber kettle before).

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My first attempt at beef jerky on Saturday, I turned on the smoke boost and let it go for 4 hours. The amount of smoke it produced was incredible. There are a couple of things I will do different next time but this batch lasted about an hour !!Jerky 1.jpgJerky 2.jpgJerky 3.jpgJerky 4.jpg
 
I bought 2.5 lb beef eye of round and sliced against the grain into 1/4" thick slices. I read online to put it in the freezer for an hour or so to make it easier to slice and that worked.
I did (2) different marinades. First was (1) cup low sodium soy sauce, 1/2 cup of Worcestershire sauce, maple syrup, garlic powder and ground black pepper.
The second was Soy sauce, Worcestershire sauce, A-1 steak sauce, onion powder and Sweet Baby Rays BBQ sauce. Both were very good but very different tastes.
I marinated the meat for 15 hours and I don't think that was long enough. Next time I will do at least 24 hours and make sure I flip the bags a few times to make sure all the meat coated.
4 hours on smoke boost seemed to be just right, I used Weber Grill Master pellets.
 
JYD-BBQ said:
I bought 2.5 lb beef eye of round and sliced against the grain into 1/4" thick slices. I read online to put it in the freezer for an hour or so to make it easier to slice and that worked.
I did (2) different marinades. First was (1) cup low sodium soy sauce, 1/2 cup of Worcestershire sauce, maple syrup, garlic powder and ground black pepper.
The second was Soy sauce, Worcestershire sauce, A-1 steak sauce, onion powder and Sweet Baby Rays BBQ sauce. Both were very good but very different tastes.
I marinated the meat for 15 hours and I don't think that was long enough. Next time I will do at least 24 hours and make sure I flip the bags a few times to make sure all the meat coated.
4 hours on smoke boost seemed to be just right, I used Weber Grill Master pellets.
Click to expand...
Looks good. Sometimes I remove the bottom rack and hang the strips off the top rack using paperclips. Can fit a lot of meat that way.
 
While I don’t have any photos as I sliced it, this was the best looking, best tasting, and most tender brisket I’ve cooked yet. It was too good so we couldn’t help digging in right away and I missed the sliced brisket photo op. I put this on the SF at 6:30 am yesterday on smokeboost and headed to work. Was able to successfully monitor and update temperature remotely. It was cooking faster than I liked so 2 hours before I left work I lowered temp back to smokeboost mode in an attempt to keep from overcooking before I wrapped with paper. Got home at 4 wrapped (it was at 174) and changed temp to 275 to finish off - at 205 is when it became “probe tender.” Went in cooler around 5:45pm came out at 7:30. Took it out of cooler and it was literally dripping wet!!

I had issues initially controlling the SF remotely, so I had reserved SF’s IP address and made it it’s own DMZ on my network, seems to have successfully solved the issue!
 

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Threw a couple of racks of ribs on the SmokeFire🔥 and ran smoke boost for an hour and a half, wrapped at 2.5 hours and am about to pull the foil and let them go another hour. Smoke boost and the SmokeFire performed amazing today.
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Brad S said:
Looks good. Sometimes I remove the bottom rack and hang the strips off the top rack using paperclips. Can fit a lot of meat that way.
Click to expand...
I have to give that a try, would be nice to be able get more done at the same time.
 
Captainmike said:
While I don’t have any photos as I sliced it, this was the best looking, best tasting, and most tender brisket I’ve cooked yet. It was too good so we couldn’t help digging in right away and I missed the sliced brisket photo op. I put this on the SF at 6:30 am yesterday on smokeboost and headed to work. Was able to successfully monitor and update temperature remotely. It was cooking faster than I liked so 2 hours before I left work I lowered temp back to smokeboost mode in an attempt to keep from overcooking before I wrapped with paper. Got home at 4 wrapped (it was at 174) and changed temp to 275 to finish off - at 205 is when it became “probe tender.” Went in cooler around 5:45pm came out at 7:30. Took it out of cooler and it was literally dripping wet!!

I had issues initially controlling the SF remotely, so I had reserved SF’s IP address and made it it’s own DMZ on my network, seems to have successfully solved the issue!
Click to expand...
Interesting as I cannot control my SF beyond Bluetooth connection do you think it’s reserved IP address how would DMZ solve the issue?
 
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