Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. schlotz

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

    Ok, back to smoking. With an IT of 202º it probed tender all over the flat. It's ben pulled and waiting for the temp to drop 5º before placing in a cooler with towels.
  2. schlotz

    No smoke

    There are lots of third party reporting therm options. Mine are from ThermoWorks. If you are going to continue smoking I'd recommend getting one. The higher the temp a pellet smoker is run, the less amount of smoke. Many recommend starting at 170-200º for the maximum amount of smoke for the...
  3. schlotz

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

    Made sure to thaw out a 12# brisket by placing in the fridge Tuesday. Late yesterday trimmed it up removing the hard fat, somewhat getting the fat cap reduced and remove a small amount of flat end to keep the thickness similar. Trim weight was 9.2#. Seasoned with only 50/50 Salt & Pepper (going...
  4. schlotz

    No smoke

    Let's get some more info so somebody might be able to help. What grate temp are you setting it for? Have you verified the grate temp with a calibrated third party reporting thermometer vs relying on the built-in thermometer? What brand of pellets are you using? Outside of chicken wings, what...
  5. schlotz

    Hello form Southern Indiana

    Welcome the SMF fellow Hoosier!
  6. schlotz

    Pellet grill temperature disparity

    Yup, most built-in therms are notorious for being off. Always use a calibrated third part setup which has a specific grate therm. I use one from ThermoWorks.
  7. schlotz

    Brisket Noob

    Highly recommend you run for the first two hours on high smoke ie 190-200° then bump right to 275°. Make sure your grate temp is 275°, don’t rely on the smoker therm. I’m going to guess the trimmed weight will be closer to 12lbs. Weigh the trim and subtract from the sticker. From a timing...
  8. schlotz

    Tenderloin ideas?

    Try this one: Pork Tenderloin Kebobs Source: Cook's Illustrated INGREDIENTS 20 ozs pork tenderloin 1 loin 1 tsp kosher salt 1 each red bell pepper 1 each sweet onion petaled 6 ozs mushrooms 2 tablespoons italian dressing Hoisin BBQ Sauce: 1 1/2 tsp five-spice 3/4 tsp garlic powder 1/2 tsp...
  9. schlotz

    Looking for a simple Homemade BBQ Sauce

    There are a few in my sig below....
  10. schlotz

    Water Filters with Chip

    When we built our retirement home we had an RO installed which runs to both the fridge and the under counter ice machine. The appliances were all KitchenAid. When the fridge said it was time to replace the filter I discovered it's design was such that by simply removing the filter put it in...
  11. schlotz

    smoking a piece of meat considerably larger than the smoker can accommodate

    If it bends the brisket enough so it will fit, I don't see why that wouldn't work.
  12. schlotz

    Is a smoked pork “Roast” good?

    Here is a recipe for pork loin you might want to try: https://www.smokingmeatforums.com/threads/rotisserie-smoked-pork-loin.312865/
  13. schlotz

    Decisions decisions

    Really depends on thickness of the meat in combo with what temp the smoker will be at and the temp of the meat before putting it in the smoker. Purely guessing it might be 1.5-2 hrs on the smoker assuming 200-230º and it starting at 40-45º. Definitely probe it so you can watch the IT. Other's...
  14. schlotz

    Pig on a split!

    Can't say I'd attempt this as a first time with a group of people but definitely suggest making sure you've allowed more than ample time for it to get done so nobody is kept waiting.
  15. schlotz

    Decisions decisions

    Reverse sear them. Smoke first to 115-120º, rest for 5-8 minutes then sear on a hot grill until a couple of degrees shy of desired temp. Pull and rest, the cary over should get it the rest of the way.
  16. schlotz

    Chicken Thighs : Looking for a different cook ?

    Try this simple approach. Trim up the thighs a bit (leave skin on) place meat side up in a high rimmed dish. Season meat side with salt and beau monde. Stay with me here... micro for 13 min. This gets a lot of the fat rendered out. Now grill them seasoning the skin side with salt and beau...
  17. schlotz

    SMF help (nothing crazy)

    The wife likes the added flavor of blue cheese. For me it's in my salad along with homemade french dressing. BTW: you can perfectly grill a properly seasoned steak. What goes on top afterwards is discretionary. :emoji_wink:
  18. schlotz

    SMF help (nothing crazy)

    For us it's the quality of cheese used. Usually either a fine roquefort or a maytag blue. Totally agree placing a slice or two on top of the ribeye. I put it on with one minute left before pulling the steak off the grill, then let the ribeye rest for 5-8 minutes before serving.
  19. schlotz

    Lone Star Grillz Pellet Grill No smoke flavor

    I had updated the first sentence in my response. Probably while you were typing. Yes, I agree.
  20. schlotz

    Lone Star Grillz Pellet Grill No smoke flavor

    No doubt it can have some effect and a poor grill design (higher air flow) could decrease the amount of smoke that is retained in the chamber. I believe the amount of smoke flavor absorbed in the protein is probably more influenced by the use of splits and how a stick burner is managed vs a...
Top Bottom
Back
Clicky