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  1. schlotz

    Plate Ribs Tonight

    Exactly, they’re brisket on a stick. And they’re easier to smoke and come out right.
  2. schlotz

    Plate Ribs Tonight

    You they were worth the effort.
  3. schlotz

    Plate Ribs Tonight

    Sometimes you really want BEEF!!!!! 😉
  4. schlotz

    Plate Ribs Tonight

    50/50 Salt & Pepper, running at 275º. Been in for 5.5 hours and looking real good 😋
  5. schlotz

    Brisket help, point 175 flat 194

    Rich is spot on. Just relax on the temp difference. Pay attention to the flat. Yes, once the IT has dropped 5-8º to stop further cooking, wrap and back into the smoker at 150º to rest. And, per Bruce's comment, if your smoker has the heat at the side I'd rest the brisket away from the heat source.
  6. schlotz

    Brisket help, point 175 flat 194

    I would ignore the point. Probe the flat & when tender all over it's time to pull, let the IT drop 5-8º while open on the counter then start the rest cycle in a cooler with towels.
  7. schlotz

    Pork Steaks - Recipe Ideas?

    We love pork steaks. Usually seasoned with salt, pepper & garlic. Grilled and basted with Italian dressing. Issue is thickness. Ours are normally 1.25-1.50" which allows them time to render better. At 1/2-3/4 they will get done rather quickly on the grill so watch them carefully.
  8. schlotz

    Pork Steaks - Recipe Ideas?

    How thick are they?
  9. schlotz

    Crispy chicken skin?

    IMO, the skin can be improved (some dry in fridge, some use a bit of baking powder, etc...) but in the end, you need heat! Personally I find it easiest to throw 'em over on the grill to finish.
  10. schlotz

    Watch your Blackstone

    Hmm... not certain how I would feel about a 20 foot line full of LP all leading back to a tank with an open valve.
  11. schlotz

    Just a miserable time smoking this past weekend

    Just need to have a plan in place the day before (check supplies, smoker cleaned & ready, meat prep) and then work it. 9# bone-in butts can easily be smoked and ready for dinner the same day.
  12. 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.
  13. 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.
  14. 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
  15. 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?
  16. 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:!
  17. 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...
  18. 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.
  19. 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!
  20. 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.
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