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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...

Thought I better come back and check in - I had the wife start the smoker at 3pm. Come to find out (and I never saw our own invites) the timing she gave me was for us to go and setup since we were having the party at my inlaws. She didn't open the bottom damper, so smoke was limited for the...

I've always coolered mine - but im thinking if for any reason if it comes off early I can always put it in the oven to hold it at 200 for a couple hours too, then still cooler it for 2-4 hours, shred, and then after that it can go into the Crockpot.

I have done an extended cooler stay before, this was on my last overnight smoke. I left the meat probes in (I use the Weber iGrill) to make sure they didn't drop below 165. They were wrapped in foil, and a towel. I just wanted to make sure the timing that I worked out in my head seems at...

I totally missed your timing on my first reply - That seems fast for 12lbs/ea though.... ? I think ive always been in that 2+ hour per lbs range. I need to start keeping a dang log...

Interesting... So the Smoke Hollow Smoketronix had it's own element for the chips and what was called a "Fast Smoke" mode. This heats right under the chips and gets them going very quick - I use this when I refresh the chips, or when I start the smoker. It never really impacts the overall...