šŸ”„ What's cooking on your SmokeFire/Searwood? šŸ„©

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First brisket on the 600. 10-1/2 hours at 225. Used about 2ā€ of pellets for the entire cook. Came out great.
 

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hi,
today i activated my smokefire ex4 again after a couple of months with pork bellies, duroc loins, smoked sous vide picanha, pickled pork loin and pork shoulder - it all turned out delicious šŸ™‚
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duroc loin
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smoked sous vide picanha
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Double bone poke chop shared w the boss.
 
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Did some bback ribs and pork belly burnt ends last Sunday. šŸ„ƒ
 
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Not a Smokefire cook, but did a couple fat ribeyes on the Weber Summit Charcoal
 
My first cook on the XL 600 that arrived three days ago was a 5# beef tenderloin for Thanksgiving dinner. It was a risky choice as I am completely new to pellet grills, but thanks to the Meater Pro and Weber's software it was a foolproof experience. 1) Roast just put on the rotisserie. 2) Slices after 3 hour (low and slow) cook pulled at internal temp (IT) of 130 and 1 hour rest with carryover to IT of 135. 3) Plated.
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