What’s cooking on Your Weber Grill, Smoker, or Griddle? 🔥🥩🍖

[Cato]

First smoke on my Searwood 600, 2 rack pack of Sams Club ribs. Lol, pretty sure this is my first smoke without a water pan, so just spritzed with apple juice. Water pan arrives this week.
Every grill or smoker from wood fired offsets to kettles, whatever, has had hot and cool zones that once you know where they are, you can work with them.
I'd watched the YouTube vids and also noticed after burn in that the heat shield showed that the right side runs hotter than the left. My ribs had a thick end that tapered to a thinner tail end. I rotated both racks every hour to even the cooking, but like my Masterbuilt that also ran hotter on its firebox side, I think I'll be fine in the future just leaving the thicker end on the right side.
I smoked at 275F for 3.5 hrs. and the ribs were moist and nice smoke ring. Next time I'll dial it back to 265F which should be just right.
Lol, next up will be trying it out as a grill for burgers, steaks, chicken, etc.

 

[David788]

What's everyone have planned to cook this weekend on the SmokeFire?

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Nice

 

[BlackAcid]

Nothing fancy. Just some eggs for smoked deviled eggs using either dill pickle or jalapeno juice in the yolk mixture.

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Nice.. been wanting to do a batch of these.. what temp and cook time did you use?

 

[OGauge4Me]

Chuck steak along with Mexican Street corn salad.

 

[Slapshot]

Chuck steak along with Mexican Street corn salad.

Looks great!

 

[badoutback]

Grilled some fresh red snapper filets we picked up in PCB on Labor Day. The fish was tender and delicious.

Smoked a 9.2# brisket last weekend for 18.5 hours. Pulled it at 199 degrees, then let it rest for almost 4 hours. The brisket was delicious but almost too tender. I’m thinking maybe I should have pulled it sooner, or not let it rest as long?

 

[OGauge4Me]

Earlier in the week I put a pork shoulder on the rotisserie.

 

[badoutback]

Earlier in the week I put a pork shoulder on the rotisserie.

Looks delicious. Wondering how long you cooked it, what temp, and where you picked up those bad-to-bone grates?
I have the rotisserie for our Searwood 600, but have only cooked whole chickens, beef prime rib and roast tri tip on it.

 

[OGauge4Me]

Looks delicious. Wondering how long you cooked it, what temp, and where you picked up those bad-to-bone grates?
I have the rotisserie for our Searwood 600, but have only cooked whole chickens, beef prime rib and roast tri tip on it.

The grates are from Joe Victor, a member on another forum I post on. Originally the grates were on my EX6 but tyey fit the Searwood 600XL.
The cook was at 250° till the internal temp reached 145°, then I removed the roast from the pit and then did a foil tent for a 15 min rest period.
I need to try a Tri Tip on the rotisserie.

I recently deboned a pork shoulder and put it on the rotisserie and it was really delicious.

 

[Cato]

Grilled some Picanha steaks last night. A cut that I'd not tried before but apparently popular in many South American countries. Most recipes for the steaks called for skewers, so that's what I did. They turned out nicely, and I may try the whole roast next time, which looks similar in size and shape to a tri-tip roast.

 

[Renatnom]

Pork tenderloin! Yummy!

 

[Renatnom]

Sliding off the bone. Yummy!

 

[Cato]

Saw these bacon wrapped jalapeño poppers in the butcher case. I just pinned with toothpicks and grilled them as appetizers while grilling some chicken breasts. Kinda tricky when flipping to the cheese side down to crisp the bacon, but it all worked out.

 

[Dougr]

Earlier in the week I put a pork shoulder on the rotisserie.

I have done that 3 times now. I think, it turns out better than just cooking it on the grill!

 

[MattG]

hi,
today i've put brisket, pork belly and shoulder in my smokefire. everything turned out delicious - definitely worth the time preparing, cooking ...and cleaning up, but that's another story