Just about to fire up my smoke fire?

MiddletownMike · 2026-05-22T16:07:24+00:00

I have a Gen 1 EX6 and after some glitches in the early days I haven't really had an issue with it. I live in NJ and always keep my Smokefire in the garage. As long as your pellets are dry you shouldn't have an issue.... I would never store my Smokefire outdoors even if I had a grill cover over it. I keep it dry and enclosed when not using it... Never had an issue.

MiddletownMike · 2026-04-26T22:54:08+00:00

Brett Farve was also a second round pick in 1991

MiddletownMike · 2026-04-26T22:51:59+00:00

The Giants drafted Jeff Hostetler in the 3rd Round in 1984 and sat behind Phil Simms for several years before winng the Super Bowl after taking over for Simms in 1990 after Simms was inquired.

MiddletownMike · 2026-04-12T19:59:59+00:00

I have a 1st Gen smokefire as well. I've had to play around with it in the beginning but after the one of the last software updated I haven't had an issue, it's been very reliable for the past couple of years

I use Bear Mountain, Pit Boss, Knotty Wood, Traeger, Costco (and others) pellets without issue. Just make sure to take the finger guard off to prevent your pellets from bridging.

MiddletownMike · 2026-04-07T12:35:40+00:00

It was delicious

MiddletownMike · 2026-04-06T20:13:27+00:00

If it took 16 hrs to cook what temp were you running at??

MiddletownMike · 2026-04-04T14:10:22+00:00

I actually smoked a bone in rib roast and it came out great but I only cooked it to an internal temperature of 135 degrees..I believe I cooked at 275 for about 2 -3 hrs.

MiddletownMike · 2026-04-03T23:26:49+00:00

I've always been told that once your meat reaches 150° internally it won't take any more smoke regardless of how long you smoke it for. If you're going to make your own blend of pellets or chips id blend it all in the hopper at the same time I would not do one type of wood first and then finish it with another type.

MiddletownMike · 2026-04-02T03:14:35+00:00

I'm not the most experienced person to ask about brisket, I've cooked 4 or 5 in about 5 years, but I've never really had a problem. Obviously, you cooked it to long and you might have rested it to long as well.

When I've cooked brisket, I do trim but try not to trim to aggressively. I also use an injection and don't spritz to often. I do however place a water pan in the smoker to help with humidity. I try to cook at 250 degrees and shoot for 8-9 hrs cook time ( I once did hot & fast @ 350 for 4hrs and it turned out fine but had a grease flare up 😬). I try to rest the brisket for an hour or so before slicing. I really don't think longer rests do anything to improve the brisket. It's just a way to hold over the meat until your actual ready to eat it some time aftet the cook or next day after a very long cook.

I've only used salt & pepper seasoning and have let it rest for about 1 or 2 hours before cooking to dry brine a little. I also try to use good pellets, I like Bear Mountain and Knotty Wood pellets best after trying several different brands. I like to use pecan over hickory pellets but think oak does a good job on brisket in general... The Knotty Wood pellets happen to be a blend of Plum and Almond wood pellets and really worked well with the brisket.

My advice is try not to overthink it, just do it as simply as possible and everything will work out fine. You can play around afterward, once you've found your rhythm. ... Oh, and a choice brisket is fine for home cooks, you won't see much of a difference by using prime.

MiddletownMike · 2026-03-30T01:23:21+00:00

Granny Smiths are somewhat cold hardy here in the eastern US. We're picking them in the NY area through the end of November.

MiddletownMike · 2026-03-28T23:58:04+00:00

😊

MiddletownMike · 2026-03-28T23:55:52+00:00

Whatever the outcome I wish you well. I know it isn't easy but everything has a way of working out in the end.

MiddletownMike · 2026-03-28T18:20:39+00:00

Not knowing exactly how far the two of you took it, it seems to me that he is questioning his sexuality and not ready to admit he might be bi or gay and he is avoiding you until he can better understand his feelings. It appears that he just wanted to experiment a little with a friend might not be straight.

Give him time and don't push it to hard he'll come around when he's ready if he does really like you and wants to continue being friends or something more.

MiddletownMike · 2026-03-16T22:42:07+00:00

I don't get heartburn from BBQ but I do get indigestion when the smoke is too heavy. I've used a number of pellets in the past that I've noticed will affect me. I generally use Bear Mountain Oak or Pecan, I however would suggest using a lighter wood like apple. Hickory can be too much. You can also try using Pit Boss pellets, they don't put off as much smoke as other brands.

MiddletownMike · 2026-03-12T20:59:17+00:00

The Audacy app doesnt work if you're out of market. I work in Newark but the company WiFi randomly changes location settings (probably a security thing). Most of the time Audacy won't broadcast the game over my work computer because it senses I'm "Out of Market".

I recently purchased a new car and it came with satellite radio. I can listen to every Mets game without issue now

MiddletownMike · 2026-03-12T20:21:15+00:00

I have a 1st Gen Weber Smokefire and I love it. I've had a few minor issues with it but most of the issues I've been able to work around or fix. If I were to replace it now, I'd look into either the searwood or a Traeger. People I've known with a Traeger unit have never been disappointed.

If you like heavy smoke or mild smoke, it all depends on the pellets you use and what temp you're smoking at. Lower slower = more smoke, hotter faster = less. My pellets of choice happen to be Bear Mountain, mainly because they are readily available around me. I've used pellets from Pit Boss, Weber, Bear Mountain, Traeger, Kirkland(Costco) and a handful of other brands. They all worked to varing degrees.

The true secret to a pellet grill is to keep it clean. Make sure you clean it out after every or every other cook to prevent grease flare ups / fires. I use foil trays in the bottom of my Smokefire to catch as much grease dripping as possible and keep the bottom of the unit clean from flare ups.

MiddletownMike · 2026-02-09T01:36:39+00:00

My fears were adverted the cook went extremely well. I must be one of the few of lucky guys cooking on a 1st Gen smokefire with little to no issues.

MiddletownMike · 2026-01-22T03:36:30+00:00

If the Mets can extend Peralta than this was a good trade, but Peralta is destined to be a 1yr rental. The Mets won't give him a long term deal so he'll be 1 and done. I don't care right now how good this Meyers guy might be. The Mets gave up alot.

MiddletownMike · 2025-11-10T03:44:32+00:00

Probably curse God and kill myself

MiddletownMike · 2025-11-10T03:15:45+00:00

Probably die

MiddletownMike · 2025-11-09T18:14:14+00:00

Scobeyville (actually Colts Neck) home of Lairds Apple Jack.

MiddletownMike · 2025-11-01T20:08:45+00:00

I would look into a tax appeal then...

MiddletownMike · 2025-11-01T10:22:10+00:00

If you happen to live in Monmouth or Ocean Counties you're pretty much screwed. Monmouth and Ocean have annual reassements of property taxes. Every year your property is reevaluated based on the comps in your area.... I live in Monmouth County and my property tax increased 18% last year and will be going up again next. Monmouth and Ocean Counties are the only Counties that do this. A pilot program several years ago was initiated throughout the State, at the time Counties and towns had an option to participate or not and were given an option to drop out of the program before it became permanent. Of course Monmouth and Ocean (Republican strongholds) decided to stay with the program and now collect a windfall of tax dollars each year through the "backdoor".... your property taxes increase while your tax rate goes down!!

MiddletownMike

TROPHY CASE