First cook on the SM finally. Just a couple of hamburgers and the chance to learn and play with fire. Starting with some briquets for a bed. Then some lump with some red oak splits.
Toasted ciabatta bun with mustard and horseradish cheddar cheese. Wife , no bun and American cheese.
Very basic and VERY good.
Next up some chicken
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Nice! You're going to have so much fun with this grill!! I'm doing 2" ribeyes on the SMG this evening. I almost always SV steaks like that, but I ice bath them then start them high above the fire to get some smoke and bring back up to temp. By the time the fire burns down to coals it's time to crank the wheel down and get a nice sear. I don't smoke cigars much anymore, but I got one that will accompany my bourbon whilst SMGing tonight!!
Keep them pics and cooks coming, Big O!
Last edited by CaptainMike; February 9, 2023, 08:06 PM.
Cook #2 still keeping it simple (because I’m stupid!). Skin on bone chicken highs. I marinated then for 6 hours in Frontera Tomatillo Salsa.
Built the fire using some 2 year old Fogo lump I had. I left the front door open while the got going good. Because I noticed the fire slowed down when it was closed. Threw a couple of snall red oak splits on and wait for them to get going and burn down son then threw the thighs on and some of th marinate to baste them with.
Flipped every 10 minutes +/- Ready to take off,
Made up some Hatch Chile and red pepper corn
Tasted very good. The chicken could have gone another 10 degrees
Really enjoying getting to know this cooker. So far zero problems. The grates move up and down smoothly so regulating the heat is easy. Clean up is simple with the central SS pan to sweep the ashes into.
I think a beginner could product a good food it's so easy.
Every once in a while I'll be in the kitchen or family room and see it sitting there through the slider and a great big grin appears on my face!
I'm thinking out loud here. For these smaller cooks I could get a piece of sheet metal approx. the width of the box and a couple of inch's less high and some fire bricks to contain the heat some so as to not heat to whole box if I don't need to. Does anyone do this or think it's a bad idea?
Nah, just bank your fire to one side or another, or front to back. Very little heat from a fire like this radiates laterally, plus it's nice to have a warm zone.
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