SOTM May 2022 Smoke of the Month Contest Starts Now!

primeone

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Ladies and Gents, it's time for the May 2022 Smoke of the Month! So don't waste another minute, prepare your favorite meal, get your pellet hopper filled and your SmokeFire ready!

How do I enter?
  1. Post in this thread 1 photo of your favorite cook on the SmokeFire. The photo included must be your photo! It's not required, but we prefer the photo to include your username (on a piece of paper, napkin, etc, be creative!)
  2. Include a a caption along with the photo.
  3. We will leave the contest thread open for 12 days and close it May 16th @ 3:00 PM EST.
  4. After that we will open up the voting and allow the community to vote for the winner!
The winner's photo will be featured on our website and receive a special "Smoke of the Month" badge!

Good Luck to all!

** Pro Tip - If you have multiple photos, use the website https://www.photocollage.com/ to combine them all into one.
 
Barrel-aged Stout Basted Ribs
2.5 Hours at 300 degrees with Apple pellets. Wrapped in foil with brown sugar, butter, and a barrel-aged stout from Oskar Blues for an additional two hours. Opened up the foil and flipped the ribs and smoked an additional 30 minutes. Fall apart tender. Also made some "burnt ends" with the trimmings.

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Last edited by a moderator:
Barrel-aged Stout Basted Ribs
2.5 Hours at 300 degrees with Apple pellets. Wrapped in foil with brown sugar, butter, and a barrel-aged stout from Oskar Blues for an additional two hours. Opened up the foil and flipped the ribs and smoked an additional 30 minutes. Fall apart tender. Also made some "burnt ends" with the trimmings.
Those look amazing!
 
Who says you can't get a smoke ring from a pellet grill? 8pm - noon the next day! I was honored to smoke this brisket for my buddies baby shower
Tthe smokefire puts out an awesome smoke ring! Yours looks great!
 
Well I cooked up some pies this weekend on my SmokeFire. Used a GMG pizza attachment.
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Ribs with boysenberry bbq sauce. Basic 3-2-1 method except the las hour was more like 1/2 hour. Sauced about 15 minutes before pull off. I usually don’t sauce but I did these.
EA62594F-7681-4476-900A-D3D42425D464.jpeg
 
Barrel-aged Stout Basted Ribs
2.5 Hours at 300 degrees with Apple pellets. Wrapped in foil with brown sugar, butter, and a barrel-aged stout from Oskar Blues for an additional two hours. Opened up the foil and flipped the ribs and smoked an additional 30 minutes. Fall apart tender. Also made some "burnt ends" with the trimmings.

View attachment 5381
Those ribs look very amazing! I only wish mine would look like that!
 

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