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  1. schlotz

    Brisket on pit boss pellet grill

    Hmm, with that schedule this points to an overnight smoke. Do you have a wireless probe to monitor grate temps and set off an alarm on your phone if the temp were to drop? Can't tell you how how many stories we've all read here where the smoker died and the person didn't know it until they woke...
  2. schlotz

    Hexclad Pan Review, Real World Real Time - Lots of Pictures!

    So many have been served mushed spouts which is an immediate turn off. Brussel sprouts need to be served al dente, i.e. have a bit of crunch. Pealing away the other leaves removes the bitterness. While we're waiting on the version from @civilsmoker here is what we usually do: - Add chicken...
  3. schlotz

    Hexclad Pan Review, Real World Real Time - Lots of Pictures!

    Ok Civil, we love B-sprouts so tell me how you did these.
  4. schlotz

    Brisket on pit boss pellet grill

    @Stemy assuming the 18# is the sticker weight. Remember to weigh all of the trimmings. Subtract that from the 18 so you'll know the real smoking weight going in.
  5. schlotz

    Smokehouse Way - Aka the new home of the X-Fire Gill and Copper Pot

    This is going to look good Civil 👍
  6. schlotz

    Brisket on pit boss pellet grill

    To add a bit, you might want to wait a while after it enters the stall. Wrapping too early can in some cases result in the brisket tasting more like pot roast. If I wrap (in butcher paper) the IT is usually closer to 175-180º. JMTC Remember, no pix then it didn't happen so show us how it went!
  7. schlotz

    Hexclad Pan Review, Real World Real Time - Lots of Pictures!

    Can't say I'd use the pan lids that much but no matter what deal you look at they all include those pan lids. I'd probably find some out of the way place to store the 3 lids so they wouldn't take up space in the kitchen.
  8. schlotz

    Again I will say Thank You, From almost 2 years to now. Wagyu it is

    The fat content will most likely reveal different amount of time required than what you are use to. Normally a bit faster in my experience with whole packer briskets. The instant read thermo pen will be your guide.
  9. schlotz

    Hexclad Pan Review, Real World Real Time - Lots of Pictures!

    Finally broke down and decided to replace my oxo griddle and an old bbq grill basket with Hexclad versions. Got word both shipped out yesterday. This will be my first excursion with Hexclad 🤞.
  10. schlotz

    Again I will say Thank You, From almost 2 years to now. Wagyu it is

    You are going to enjoy the experience David. Looking forward to seeing what you do with each.
  11. schlotz

    Picanha

    Nice work! Having lived in Brazil for two years I choose to keep the fat cap on as they do.
  12. schlotz

    Red's Santa Maria Build - A Custom Grill for JIMSMOKES!

    Oh this equation has always been true ^^^ : Stuff Accumulation > storage space
  13. schlotz

    ThermPro TempSpike XR Not Charging Properly and No Support

    Everyone has their favorites and dislikes. For me, it's operable consistency and having once experimented with a wireless Thermopro TempSpike failure was enough. I threw it out and immediately when back to a known manufacturer. I've used Thermoworks' Signals unit for quite sometime and it...
  14. schlotz

    Whole Chicken cook: Pellet grill cook

    For the turkey breast I'd definitely go with Rich's (@chopsaw) link. Whole chicken, I divert and use a rotisserie on the grill with a smoker tube full of pellets. In fact I also do this for a whole turkey 12# or less. You get wonderful crispy skin, perfect amount of smoke and the spinner does a...
  15. schlotz

    35 Day Dry Aged Brisket Point

    Great detail civil, thanks!
  16. schlotz

    Made in the USA Grill/Smoker

    Interesting Keith. They do look to be of high quality. Wish they spent a bit more time on the photos and videos to adequately show them off.
  17. schlotz

    Offset smoke

    I'm with Keith, managing the fire/temps is an important element but if you've already accomplished that then it's really up to you in regard to what temp to smoke a brisket at. Personally I roll a bit on the hotter side and try to keep the grate temp around 275º.
  18. schlotz

    My wife wants me to ask this question...

    What is his/your favorite beef cut? Try ordering the Snake River Farms Wagyu version of it.
  19. schlotz

    Pork Loin roast on a pellet grill

    Here ya go, and BTW it makes excellent sandwiches from the left overs. https://www.smokingmeatforums.com/threads/rotisserie-smoked-pork-loin.312865/
  20. schlotz

    Red's Santa Maria Build - A Custom Grill for JIMSMOKES!

    This is going to be so much fun to watch Red. Thanks for including all of us to enjoy your work.
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