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Gonna try a fast cook of pork shoulder...
If you want dinner around 5pm put the butt in at 6am. Start at 225º for 1 hour then bump to 275º and run it for 5 more hours. There will have been plenty of smoke applied at this point so you have a decision. You can either bump to +300º and run wrapped in foil or bare. Other option is wrap in... -
Lumberjack Pellets
Got to believe that bag was an outlier. Never had this issue with LJ. Just check the next bag you buy for any punctures.- schlotz
- Post #15
- Forum: General Discussion
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Hello from sunny Littleton, CO
Welcome to SMF from Indiana! You've come to the right place. There are a number of fine folks here that can help provide build info and will probably chime in soon. -
Temp drop overnight
Yup you're safe and please take @normanaj advice and get a reporting thermometer. First rule of thumb in overnight smoking, always have a thermometer that can wake you if the temp drops!- schlotz
- Post #5
- Forum: For New Members
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BGE or Traeger for new house
BGE requires some attention so if you are willing to do that then it might be the right choice. If not, then going with a pellet smoker is advisable BUT, like @sandyut (David) indicated, I too have read too many posts regarding Traeger issues. It's just the opposite with Rec Teq that...- schlotz
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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What to do with pork chops instead of the usual cook methods?
Here is one more that we make regularly. Done right, it's a great dish served with a good kicked up Italian dressing salad that includes chopped salami & green olives, and small diced aged white cheddar cheese. Pork Milanesa INGREDIENTS 12 ozs pork loin thinly sliced then pounded to 1/4" 2... -
All in One - Cubed Chicken Dinner from a Spun Brined Bird
Yowasaa! Great meal David. -
What to do with pork chops instead of the usual cook methods?
The concern over pork being done has been over emphasized stemming back from the days where trichinosis was prevalent. Fast forward to today and the current recommendation is 145º IT. Personally, a very slight hint of pink is actually ok. So, on to what alternatives there are. Try this one... -
Weekend Disaster
Glad you recovered, and very nicely I might add! Now, get yourself a reporting thermometer that can set off an alarm on your phone that is loud enough to wake you up. There have been so many people here that have gone through the issue of their smoker dying over night and not knowing it until... -
Osso Buco....my turn....pic heavy
Dang Keith, you had me with the Osso, but man adding the Barolo puts this WAY OVER the top. That had to be a fantastic meal! -
I figured I should give a follow up since I posted it in the open forum (prostate biopsy)
Glad it was caught early Doug. Take the treatments, you'll make it!- schlotz
- Post #21
- Forum: Blowing Smoke Around the Smoker.
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Japanese A5 Wagyu NY - Again!
While even American Wagyu - F5 is still very expensive, we are fortunate our daughter & husband are in the "fullblood" business of raising and selling wagyu. We don't ask for freebies because it's their livelihood but on occasion, we purchase a few cuts to enjoy. Love your approach to the strips! -
Japanese A5 Wagyu NY - Again!
For those new to wagyu consumption, here is a quick overview you should become familar with. The wagyu lable in the states can repesent a large range of graded meat and is rated in the "F" number sequence ranging from F1 (50% crossbred) to F5 (fullblood, which can trace it's lineage back to... -
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I’m Abrish
Welcome to SMF, Abrish. You've come to the right sport, glad to have ya here! -
Down for the count-at least two months.
Well crap David. Really hoping Tuesday discussion goes well with the surgeon and he's up on the latest techniques. It's tough to come with grips on the years that have past, especially for the very active. Got my fingers crossed and prayers said. There will be time to reflect during the...- schlotz
- Post #54
- Forum: Blowing Smoke Around the Smoker.
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First kettle cook, going in head first without a net tri-tip
You'll get the hang of the kettle and the temps. The Tri-tip looks good. Right temp output. Yum!!!- schlotz
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Welcome to the February 2025 Class
Big congrats to this year's group! All are fine folks that uphold the tradition of what it takes to be a OTBS member. -
Crispy Pork Belly "OMG" and SD sub buns with Pico de Gallo
Definitely a work of love there David! I'll be right over for a sandwhich.... 😉
