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  1. Majja13

    How to smoke Boneless NY Strip Roast???

    I have done a few of these roasts for a big family Christmas parties. For the rub I use Black Peppercorn Fresh Rosemary Fresh Thyme Kosher Salt Pearl onions Olive oil In my coffee Grinder/spice mill I add the pepper, Salt, Rosemary and thyme, and add to a mixing bowl. I finely dice the...
  2. Majja13

    PRIME Tri tip, reverse sear

    Ohh my that looks fantastic. I love Tri-Tips. The are a bit of a staple at our house. How ever I do miss the days I was introducing people to Tri-Tips and they were like 1.99 a lb not 8.49-10.99 a lb.
  3. Majja13

    My latest toy

    I purchased that exact same one to work on some cold smoking I am hoping to do in the later fall winter and early spring months.
  4. Majja13

    Dinner tonight courtesy of my Smokefire

    I am in love with BBQ again. I do really enjoy the smokefire.
  5. Majja13

    Dinner tonight courtesy of my Smokefire

    i am really loving the ease of this thing. Spatchcock Chicken, whipped Sweet Potatoes and Broccoli.
  6. Majja13

    Brisket on the SmokeFire

    that looks fantastic.
  7. Majja13

    The first few cooks on the new SmokeFire

    I know i forgot to flip the it at where it changes directions when I cut it.
  8. Majja13

    Tri-Tip smoked like a brisket

    This is so true. Here in Utah at the Costco they are usually 10.99 lb for choice and 11.99 for prime
  9. Majja13

    The first few cooks on the new SmokeFire

    I have had the new pit for a few weeks now and have gotten a few cooks on her. Nothing to major but i am liking the results. Cook one was an attempt at the chick roast burnt ends. Not very successful i did not give them enough time on the pit before moving them to braise and then that was...
  10. Majja13

    The Smokfire has landed !!!

    I like to live dangerously .... Pics are sure to come.
  11. Majja13

    The Smokfire has landed !!!

    I got the new pit seasoned now I am looking forward to the first Cook. I am planning on doing either a toast or biscuit cook today or tomorrow to find out where the hot spots are and then I will get some real meat on it.
  12. Majja13

    The Smokfire has landed !!!

    Thank you all for the info. For now I will not remove the guard, and I may look up the Facebook group. Thank you
  13. Majja13

    The Smokfire has landed !!!

    Well the Smokefire has landed. I have just a couple of quick questions for you all. 1 Favorite Seasoning method? 2 For those of you with a smoke fire did you leave the little T (bar) at the bottom to help pellets feed or did you remove it? I ended up getting the last one Sportsman's...
  14. Majja13

    Ex6 vs ironwood 885

    Thank you for the info.
  15. Majja13

    Chuck Roast Burnt Ends

    I just pick up a Smokefire ex4. My first Pellet smoker. I usually smoke on a Camp Chef small vault.
  16. Majja13

    Tri-Tip smoked like a brisket

    I know I have pulled mine at about a cringing 135 and then let the rest. But at 115 ish I foil wrap them. I never have had a good thermometer so I go buy feel. They always look a bit Med but let them sit and the pink back up.
  17. Majja13

    Why I'm Now Obsessed with Sharp Kitchen Knives

    Ahh this is a skill I so struggle with. Probably 2 of my closest friends are/ were Butchers. I have been shown how countless times. I still struggle, I know I need to practice more. Once I reach my point of irritation and my poor 10 Chefs Knife will not even cut butter. I take them to a...
  18. Majja13

    Chuck Roast Burnt Ends

    OMG those just look amazing. I am getting a new rig tonight and my have to make that as my first smoke in it? I have never smoked any kind of beef, so excited to try.
  19. Majja13

    Tri-Tip smoked like a brisket

    She looks very tasty to me. Tri tip is an interesting animal. Although I am a lover om my beef on the rarer side I always take my Tri's up close to a medium. Seams to just melt at that point.
  20. Majja13

    Ex6 vs ironwood 885

    Can you elaborate on some of the changed and are they coming to the EX4? (sorry to OP to semi hi-jack)
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