Recent content by TSR6

I would recommend self assembly if you’re handy in any way shape or form. Or find out who’s going to do the assembly.

I had the same debate - and let me just tell you, I went with the EX6. Glad I did... A couple weeks ago, I had 2 pork shoulders on the grill (dinner that night, and we vac-pac shredded pork), a full chicken (for lunch prep for the week), a full pan of Mac & Cheese, and a veggie tray all on the...

I bought mine at Ace Hardware. If you use the Ace Rewards program, got me a bunch of points to use elsewhere. Lowes has been clearanced them (Weber pulled out of Lowes stores) - so you may find one discounted there. I absolutely love my Smokefire - It's completely replaced my Genesis propane...

Almost a year later, I am a SmokeFire owner. I picked it up a month and a half ago - and so far I use it 3-4 times a week. It's a great unit, I havent touched my gas grill or my electric smoker since.

Hello - Just hoping on here looking for some feedback. I currently have a Smoke Hollow Smoketronix electric smoker (they were bought out by Masterbuilt),and also have a Weber Genesis gas grill. I've been looking at the RecTec, Grilla Silverback, and now the SmokeFire. I was actually...

Mine is all balled up into a pork butt shape. I havent pulled it from the package yet. I was concerned on that too, and my conversation with the guys at the meat counter was that it's all the same - upper leg or shoulder. Told him what my plans were, and he said no problem, so hopefully I'm...

Thoughts on the link I shared in my last post?

This is kind of where I got the idea. https://www.vindulge.com/smoked-lamb-shoulder/?fbclid=IwAR2c99Jd5KLDPskLfDj3YLhi0-TizKxEMX9BMVlJ_GptDwEGxoxCWdbPiwc

To clarify, I do also plan on shredding the lamb similar to pulled pork.

I do pork shoulder to 195-200.

Should I prep and season the lamb leg the same way I would a pork shoulder? It was a Costco grab. I was thinking i'd mustard coat and season it with the same seasonings I use for pork shoulder, and follow the same smoke process/temps. Thoughts or suggestions?

My understanding with a Jenny-O turkey, is that it's pre-brined, and I should really only inject and cook, correct? I got a free bird that I'm going to throw on the smoker. I won't be mad if I screw it up due to the cost... lol

Is it bad that im actually excited for winter so I can build up my smoked cheese stash again? I'm running low...

It's all about balance in life. Balanced flavor... and a happy wife makes a happy life. Honestly with the Mac & Cheese I don't want to be shoveling an ash tray into my mouth either. Plus my kids are eating it too, so if it doesnt look and taste like Mac & Cheese (with some extra flavors)...

I love me that Costco Mac & Cheese after it's been on the smoker! I've primarily used Apple or Cherry wood (Apple this go around), and let it smoke for a couple hours with 2-3 total hours cook time. I just watch the noodles for that slight smokey look to it. I've let it go the full time, and...