🔥 What's cooking on your SmokeFire/Searwood?

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.View attachment 6257
Pan fry does wonders!
 
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.
Love the grates.
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Did me a spatchcock chicken on my new stealth Smokefire. I think I’m gonna pass my original on to a friend for him to enjoy. It’s still chugging away. Had to remove the auger cuz it sat for a while uncovered through wind, rain, snow, and hail. Cleaned her out and away she went.
 
Is that a new SmokeFire? Looks brand new.
Yeah, it’s a stealth with the newer GBS system. I’m gonna gift my old one to a coworker. She’s given me 4 great years of heavy work. I have to thin out my heard if I’m gonna add a searwood. 😁
 
Did some regular rotation cauliflower crust pizzas tonight.
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Did some BS thighs for lunch. Love this bigger enamel cast cooking grid.
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Yeah, it’s a stealth with the newer GBS system. I’m gonna gift my old one to a coworker. She’s given me 4 great years of heavy work. I have to thin out my heard if I’m gonna add a searwood. 😁
Looks awesome!! I’m on board with a searwood myself.
 
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Steak and shrimp fajitas.
 
Eastern Day dinner main course,
 

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Pork Shoulders.
 

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