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  1. schlotz

    Help me with a (salt, pepper, garlic, and onion) rub

    Been using the rub from Alton Brown now for a number of years. Everybody I've served pulled pork to loves it. See the ingredients for the Pork Butt recipe in my sig below. No salt cause the butt is wet brined over night.
  2. schlotz

    GMG 2.0 Ledge or Peak grill ?

    When you are done smoking I would remove all the pellets in the hopper and run the unit until it exhausts any pellets in the auger area. This scenario obviously works better if a smoker has a dump feature. Can't tell if these have that feature or not.
  3. schlotz

    GMG 2.0 Ledge or Peak grill ?

    The sq. in. of your Napoleon is approx 485, the Ledge at 530 or the Peak at 738
  4. schlotz

    GMG 2.0 Ledge or Peak grill ?

    Ocean salt finds a way to get to just about everything. Maybe a good 304 stainless construction version?
  5. schlotz

    Smoker Purchase Suggestion

    There is one thing for sure, all of us on SMF love to help others spend their money. We're just a bunch of enablers :emoji_laughing:!
  6. schlotz

    To continue beating the poor horse.......

    Based upon what you've indicated, yes. A pellet smoker would be a good choice. Lots to choose from but I would suggest you look beyond the entry level. Start with reviewing RecTec. Many here use them and I've yet to read negative comments on them vs a number of 'other' brands that seem to pop...
  7. schlotz

    Smoker Purchase Suggestion

    Going on 11 years smoking with my pellet pooper and have never had the hopper/auger catch fire. Not saying that can't happen but usually details are left out by those complaining about something going wrong with their equipment.
  8. schlotz

    Just a hack cook that finally bought a smoker.

    Welcome the SMF from Indiana. You've come to the right place. Glad to have ya!
  9. schlotz

    Vacuum sealing juicy stuff

    Would love to have a chamber version but these guys are way too big. Kitchen and other storage spaces are at a premium so freezing or partial then using my sportsman food saver does the job.
  10. schlotz

    Ribalicious

    Wagyu Black from SMF should be a different outcome then last go around. IMO, no need to wrap. I'm in for the final result.
  11. schlotz

    Frozen BBQ.

    Heck yes you can freeze brisket. Only two of us here as well but I smoke whole packers all the time. We eat dinner then after it's completely cooled down I cut it into 1.5 Lb portions, vacuum pack and freeze. You can save what ever amount you want and reheat. We use our portions for smoked...
  12. schlotz

    Chimkin’ Livers

    Try making a paté with chicken livers. Definitely a more mellow approach, but a good start to introduce someone that's not fond of chicken livers. Serve it on club crackers. We make a big batch during the holidays. Recipe is in my sig below.
  13. schlotz

    Smart grill/smoker

    Many times multi-task units don't measure up when it comes to both smoking & grilling. If space is not the issue I also recommend getting a pellet smoker and a gas grill.
  14. schlotz

    I figured I should give a follow up since I posted it in the open forum (prostate biopsy)

    Fingers crossed for ya!
  15. schlotz

    Steak dinner with a friend

    Some like to spend the time, comes down to how you roll. I shy away from thin steaks and opt for 1 1/4 to 1 1/2". Seasoned and on the counter for 45 min before going on the grill.
  16. schlotz

    Live and Learn

    Yup, dbl salt mistake that's really easy to miss. We usually do Chuckies by smoking them just like brisket. Sound like your wasn't done when pulled. Do the probe test all over for tenderness before pulling.
  17. schlotz

    Pellet Grill thoughts?

    Hmm... the OP is contemplating replacing a gas grill for a pellet. While you can 'grill' on a pellet (some models do it better than others) I'm of the belief that grilling should be left to dedicated grills. When you want to smoke, get a smoker. Multi-taskers rarely excel at doing everything...
  18. schlotz

    Race Day here in Indy, so the brisket goes on early!

    BTW: of course the point was just the opposite. Very moist. Thinking from now on we'll feast on the point and save the flat for chili.
  19. schlotz

    Race Day here in Indy, so the brisket goes on early!

    The good news the taste was great. Bark was perfect thanks to not wrapping. However this is the second time in a row I've pulled a brisket just as the probing feels right. Rested it a decent amount of time for the juices to resettle, it slices without falling apart but just so, only to discover...
  20. schlotz

    Race Day here in Indy, so the brisket goes on early!

    Mommy wants dinner soon so looks like the rest will end up being about 1hr 40 mins. Was hoping for a three hour rest but this brisket took it's sweet time getting tender. About an hour longer than usual for the size and how I smoke 'em. Oh well, as we all know happy wife happy life. Hopefully...
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