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  1. schlotz

    Propane grill recommendations

    No to Char-Bril or Char-Grill. Go with a proven brand, Weber. Many models to choose from. Look at the 300 or 335 models.
  2. schlotz

    TD Madness Entry Sweet Soy Sauce Marinaded Bacon Wrapped Filet with Sesame Seed Crusted Seared Ahi Tuna

    Damn perfect there Civil! We both love ahi. Wife always prefers a filet, and while that cut isn't my usual go to I'm going to try your soy-bacon version which really is appealing. Congrats on the win! Well deserved.
  3. schlotz

    Good News Day! Walking with both shoes!!

    Glad to hear this David. Time to enjoy the freedom and not break anything else!
  4. schlotz

    Lone Star Grillz Pellet Grill No smoke flavor

    Both David (@sandyut) and Rich (@chopsaw) nailed the process to maximize the effectiveness of a pellet smoker. As @Chasdev mentioned if you are accustomed to the heavy smoke results from a stick burner then nothing short of that is going to satisfy you and for most, changing one's preference in...
  5. schlotz

    Playing with a new BBQ Sauce recipe

    I always am looking for a new BBQ Sauce. Been playing around with this one. The original was a bit too hot for us. I lowered the cayenne and added some molasses to balance the heat. Want more heat? Just adjust the cayenne. Also went with dried ingredients vs fresh shallots and garlic. Next...
  6. schlotz

    Asking for Prayers for Myself and Family Today

    So tough but take solace she was where she wanted to be in your comforting arms. Prayer sent.
  7. schlotz

    After bark, peach paper or tinfoil (pork shoulder)

    TBS (thin blue smoke) is the key.
  8. schlotz

    Rough start, but on my way to my first cook

    1+ hours wrapped @ 275º when they were already at 203º IT? Ok, have you verified the grate temp was actually at 275º? What are you using to verity the IT? How long was the total smoke time? What I see in the video is some lack of moisture, and slicing revealed some crumbling/falling apart...
  9. schlotz

    After bark, peach paper or tinfoil (pork shoulder)

    Either if you must, but I would only do it if I were on a time crunch. If not, let it ride in the smoker naked. You could bump the temp after 5-6 hours of good smoke to speed it up. Pork butts/shoulders are very forgiving and can be smoked with a wide range of temps. I usually run at 200º for 1...
  10. schlotz

    Rough start, but on my way to my first cook

    Nice, now keep that lid shut 'cause if you're lookin' ya ain't cookin'. I'm in for the final reveal.
  11. schlotz

    Breaking In

    That's not my method, it's SmokinAl's
  12. schlotz

    Breaking In

    Getting only a brisket flat smoked, tender and not dried out is not an easy chore. The recipe above is from our own @SmokinAl and is definitely a very good method for doing a brisket flat.
  13. schlotz

    Short ribs question

    For those who are interested and can come across some meaty short ribs, here is a recipe for Braised Short Ribs. https://www.smokingmeatforums.com/threads/short-ribs-braised-in-red-wine.279833/
  14. schlotz

    Short ribs question

    Suspect finding 90/10 ground from a processor might be difficult to find. If those short's were actually cut from the #5-8 rib dino's then the variation comes down to the cow. Gotta say the rest of the lot sure does look good!
  15. schlotz

    Short ribs question

    From what is pictured, I'm wondering if those were cut from ribs 9-12 on the plate section opposed to those that come from ribs 5-8 which have the extra meat on them. Ribs 5-8 can either be kept whole for dino bone smoking or separated and cut across the bones for beefy shorts. You might want to...
  16. schlotz

    Short ribs question

    Yep, they look to have more fat vs what we usually get here locally. We also have a braised recipe that includes wine but I don't think I would use these for that either. Best to throw 'em on the smoker and see what you get. No doubt they'll require some picking through at the dinner table but...
  17. schlotz

    1st cook. Spritz or no spritz

    Similar to brisket, if wrapping I would hold off doing so until maybe an IT of 175-180º. Doing so will put that closer to the end of the stall and help keep the flavor profile you are looking for. FYI, I don't wrap plate ribs (dino bones).
  18. schlotz

    1st cook. Spritz or no spritz

    There is plenty of fat in those plate ribs (dino bones) no need to spritz at all. FYI, I never spritz them. Suggest going total Texan with only 50/50 salt and cracked black pepper. Lightly trim the top fat cap. Keep the smoker lid closed and smoke at 275º. They should get done somewhere between...
  19. schlotz

    Newby : Looking @ possible smoker options ?

    Welcome to SMF! As you can see lots of people here are willing to help. First decision, how much effort are you willing to spend tending a smoker? Almost none = pellet, but on the far other side is a stick burner, each of which come with their own learning curve in regard to managing fire/temps...
  20. schlotz

    Which one is the real one? Or is there a difference?

    Interesting: the url on the two bags is different!
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