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I am probably the oldest Smokefire user here 😀 But if anybody prefers Fahrenheit to Centigrade the new App Update from Weber yesterday, allows you to monitor and set all temps on your phone now In Fahrenheit and not just from the Smokefire control unit now. Hooray.

Glad it's working for you. If you make a decent sauce let me know. I like the Morrisons Pizza Sauce with basil in a jar, and it's easy to use. Would like to try my own one day though.

I know it translates to Rice & Chicken, but definitely sounds better in Spanish 😃 Recipe https://recipekeeperonline.com/recipe/LN6KPDrkWkGhoWPIN6gkkg Ingredients Used Did Peppers & Chicken @ 170F for 30 minutes at first Cooked them at 400F for 15 minutes, turning once Added rest of ingredients bought to boil and turned down to 250F to simmer for 35 minutes Straight off the grill, different flavours to Paella but just as enjoyable Easy to do indoors on the hob as outdoors.

Looks great, did you make the Chimichurri yourself from scratch? Bought a dried version that you added red wine vinegar to the other week. Was very flavoursome, but a little salty for my taste. Looking for a decent pre-made or homemade recipe as it really livens a good piece of beef up.

Needs a bit of trimming, but looks a nice piece of meat

Had a look at the Weber ones on Amazon also, but reviews were a bit indifferent Just need to decide on either these or these they're only 10mm thick, but hopefully still do a job? I have done salmon fillets on cast iron in the past and found scrunching up the sides and then do 3 or 4 slits along the skin about 1/2 inch deep really help with cooking the salmon and stops it sticking & gives you really crispy skin. Can't imagine it would help though with planks though except for getting the seasoning rub into the meat? What temps do you find the salmon is best cooked at on a plank, usually do it in a pan with oil at around 425F-450F? sometimes a little higher if a really thick piece edit, just seen you do it on a gasser, so unlikely to know cooking temp, Most things I have seen state medium-to medium high heat for planks and never sure what that means, as it seems quite a wide range of temperature.

I just click Activity each time I visit and it lists all new posts in order, since my last visit. If I am looking for something specific I visit the most likely category I think may have a post in it or I use the search function, throws up some strange posts in it, but I can usually find what I want though. There are a few other categories under Activity, Unread Content, My Activity Streams & Content I Started, that help me catch up with posts since my last visit.

Thanks, had a look on Amazon, the 6 packs seem to be around £24 for xl or xxl size. If I can get 3 or 4 out cooks out of a plank, seems a fair price.

Never used them before, understand about the soaking first. But wondering how many cooks you can get out of a plank on average, if looked after. Some people say 1 some say up to 6? Anyone any experience with them and do they make a difference to the finished fish/meat?

I think if they did the £200 reduction like they did in the States recently for it so they could get them sub 4 figures then it would attract a lot more people. But £1000+ is a lot for people to spend on an outdoor grill/smoker and people who are thinking of investing in a smoker aren't necessarily thinking of grilling on it as well.

Good perspective video posted by Trendkiller showing the grill capabilities of the Smokefire against a Genesis Gas Grill for a quick simple meal, at the flick of a switch. It cooked the wings and burgers as quick as the Genesis and the finished food looked equally good as the £1200 gasser Finding I am using mine more for grilling and cooking than lo&slo as well at the moment and it does it well. Any other owners finding they use their's more for grilling than lo&slo or the other way round?

Anybody heard when the accessories for the Smokefire are likely to be made available in the UK. Somethings slowly starting to appear on the US website to purchase and fancy the side shelf and chopping board and wet smoke kit for mine

Hi Ptjl & welcome to the forum Gardengiftshop and UKfinefoods have stock in at the moment and are their official retailers according to the Callow website hth

Finally decided to give whole fish ago at being grilled on the Smokefire. I have had so many failures on a charcoal BBQ that it has always put me off grilling fish. But decided the time was right to give it ago on the Smokefire. I chose 6 Sardines and a whole Sea Bass to try out, After gutting and cleaning them I covered them in a Piri Piri Marinade for an hour before grilling. Preheated the grill to 425F and left it at that temp for 15 minutes to make sure the grills themselves were up to temp. Put the Sea Bass on first for 10 minutes each side only turning once, it lifted without sticking to the grill or braking up. I added the sardines so everything finished together and did them for 3 minutes each side. The skin on some of the fish stuck to grates, but the main difference from my previous attempts on a BBQ was they stayed whole when I turned them over and lifted them off the grill once cooked. For me that's a big success. I like to eat my Sardines the Portugese way, so put a whole grilled sardine on a piece of bread squirted some lemon over it and sliced it from the head towards the tail along the backbone and eat the flesh on another piece of bread, the fish tasted grilled and a hint of smoke and was really enjoyable and properly cooked through, even if it was a bit messy. The sea bass flesh came away from the backbone perfectly also and pulled off with no effort and didn't break. The pictures and the presentation weren't the best but very happy with the outcome of the meal and it has given me renewed faith in grilling fish outdoors again.

Chicken Grilled for 25 minutes at 450F till just above 165F ITand rested for 5 minutes, super juicy. The Pico, Guacomole and Spiked Sour Cream were all made from fresh Complete Recipe here if interested

You've posted more on here today, now your back at work, than you did on Lockdown 😃

Thanks, it was delicious. Did the cookie for the grandkids, but it was soft gooey and tasty and the adults helped polish it off. The Taco Al pastor really surprised me, Tasting the marinade on its own I thought it would be too hot & spicy for me and although it had a kick, was a bit mystified how the red onion. lime, pineapple and coriander calmed the marinated meat down. I don't normalyl do spicy but having had this and Carnitas now on the grill, will definitely try out some more Mexican dishes in the future.

Looks some fabulous cooks, had family round for the weekend so did Taco Al Pastor and a Chocolate Chip Gooey Cookie (batter all mixed and folded in, on the skillet, before cooking) for pudding on the Saturday Did 3 racks of Ribs on Friday and loads of rib tips as butchered 3 full sets of Spare ribs myself and Buffalo Wings and Fried Jerk Chicken today but no pics sorry, to busy eating 😀

I set my grill with stone on it at 600F and make sure that temp has been maintained for at least 15 minutes before putting the pizza/parchment onto the stone I use this recipe as it easy enough to do by hand or mixer and doesn't have all those multiple steps, that some have and works for me (I use the grams measurements) The parchment paper I cut a disc or square that is no more than 2 inches bigger around the edge(s) of the pizza, whichever shape I have made the base into. They paper may singe and go brown, but it doesn't catch fire on the grill/stone and the base has always given me a crispy cooked base. There are multiple recipes out there for pizza bases, just find some that suit you and give them ago. All part of the fun, till you find one you can settle on. Got a sourdough starter that I have been feeding for nearly a week and starting to bubble nicely, so hopefully can use it for some homemade bread and pizza bases next week.

I stick my pizza on parchment paper now and put it on the stone around 550-600F although the base feels if it has stuck to the paper sometimes before cooking, it always lifts from the paper once cooked with no sticking and less mess on the stone. I like the Caputo Blue Pizza 00 Flour started using it when flour was scarce a few months back so had to use the 1kg packs which can work out expensive, but you can get it for just over a £1 kg delivered if happy to use a big bag. Good stuff though, if you like making your own bases though.

Got family stopping over the weekend for the first time since Covid, excited to see them. Planning to cook them St Louis Ribs and Pizza for the Grandkids they've made themselves for Friday Saturday Tacos Al Pastor and Mac 'N' Cheese and a Chocolate Chip Cookie in skillets for the kids Probably Buffalo Wings and Jerk Fried Chicken on the Sunday if they aren't bored with food done on the grill, by then 😃 Looking forward to cooking for more than 2 people since getting it. Weather looks good, sods law the Woodsmoke event had to be cancelled on what looks a perfect weekend to hold it. Hopefully next year's and some regional events will be able to go ahead next year, if and when things get back to some normality by then. 🤞

I know you weren't happy with parts of your order, but what did you think of the quality of the meat overall? Thinking of giving them ago for some pork products. Do they have a discount code for first time customers or orders, that you know of?

Sounds good, can recommend frying in Vegetable Shortening (Block of Trex or similar) never used it before for shallow frying in a skillet, but doesn't burn and hardly any grease on food....

Chicken turned out juicy with a a nice crispy bite from the batter. Recipe here Cooked the chicken pieces at 180F for 1 hour to get some smokiness to the chicken first before adding batter mix (but not that necessary can be fried straight away) Fried it using a block of 250g Trex Vegetable Fat in the skillet and let it get up to a temperature of 380F, which allowed the fat to bubble but not burn the chicken whilst cooking, it was turned once and had approx 10 minutes each side and was cooked through thoroughly.. Will experiment with some herbs and spices in the flour next time as think that will improve it even more, if I can find the right mix.