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Pre-marinated Tri-tip
With ya on wanting it seasoned your own way vs pre-seasoned. See them around here but mostly the later way. At least my butcher can give me what I want, although $$$. Still, they are worth the price. We love 'em. -
Order Up. Who Ordered the 12" Works .... SD test
Very appealing pizza David and nice lookin' crust to boot. There is so much to learn going down that rabbit hole when it comes to making pizza dough i.e. hydration level, 000 flour, etc... so far I've resisted diving in but your effort is tugging at me. Stop that! 🤣 -
Sign endAmerican Made Pellet smoker
Just a one person input regarding Twin Eagles Gas Grill. I had a 42" version for approx 10 years and it continually had issues. Their hood therm never lasted one year and replacements were $70. Poor design of the wood chip basket location vs the flames, all the door hinges with screws were not...- schlotz
- Post #10
- Forum: Pellet Smokers
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Sign endAmerican Made Pellet smoker
When we built our retirement house I upgraded to a Hestan Grill - 36". The American made smoker didn't need any upgrading. I use a MAK 2-Star. These people are top notch with outstanding support. Love its relatively compact size, yet still with plenty of room given two shelves. Large hopper...- schlotz
- Post #5
- Forum: Pellet Smokers
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My Outdoor Area
Tough 9 months Charles but in the end it sure looks like it was worth the headaches. Great addition for you both to enjoy along with family. Time to get a smoker running out there. 👍👍👍- schlotz
- Post #28
- Forum: Blowing Smoke Around the Smoker.
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Seasoning packet, any use?
Nope, packets like this always find the wastebasket. Ham & Beans for us is very straight forward and definitely not complicated. 2 lbs Navy Beans, 3 cloves of chopped garlic, 1 medium onion quartered, 2 smoked ham hocks, 1 lb ham steak chopped into bite size pieces, 6 cups of water, freshly...- schlotz
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Ribs in a Bag
Can't say I would ever purchase pre-seasoned ribs but will stick around to read the results. Hope you like 'em!- schlotz
- Post #11
- Forum: General Discussion
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Tri Tip Pizza
Hep me here, what is meant by "I cook on low before I toss it in" ? -
Rack of Lamb on the grill
Oh yeah! Love grilled rack of lamb. It's the only way we do it here. -
Tri Tip Pizza
Wish my success with the Ooni was this good. No doubt my issues are probably with the dough making and my noob approach but at the 750-800 temp range and turning it a lot, the bottom still blackens, the top edge burns and the center usually is under cooked. Rich (@chopsaw ) how do get the foil... -
Grilled Smoked Ham Steaks and eggs with smashed potatoes
Now there's a great breakfast dinner! -
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Brisket Timing Got me today
If the untrimmed weight was 14#, I'm guessing trimmed was closer to 10# so the smoke time at 250º would be shorter. Low oven should be fine but don't let it get to warm. I would want it no higher than 170º, better at 160º. YMTC 😉 -
Gonna try a fast cook of pork shoulder...
You were in the stall when you turned it down. Put it back to 275º and leave it. Good lesson and no problem as you still have plenty of time. Keep the lid closed and watch the temp. FYI, once done, a tightly wrapped butt in a cooler with towels will keep a butt above 140º for many hours. -
Gonna try a fast cook of pork shoulder...
Sounds like a good plan. Waitin' to see the results :emoji_sunglasses: -
Gonna try a fast cook of pork shoulder...
Why cut that timing so close? Start 'em 2 hours earlier then let them rest when done in a cooler with towels. Every butt can be different when it comes to getting done. Plan for extra time and if not needed the extra rest does nothing but continue to help improve the results. -
Gonna try a fast cook of pork shoulder...
Yes the first hour provides additional smoke. Yes after six hours the butt is usually at the stall window. If going overnight you need a reporting thermometer that can activate an alarm on your phone if the temps drop.
