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  1. schlotz

    Need a recipe App

    Update to my post back in '23. I've recently switched to Paprika 3. Was able to transfer all my macgourmet recipes (they aren't maintaining their app anymore) over without any trouble. Paprika does everything I need it to do including syncing between my computer and my phone.
  2. schlotz

    Thermoworks rfx gateway not turning on

    Assuming you've left it on charge since original post. Try it now and see.
  3. schlotz

    10lb Bone-In Butt

    Yup, the injection might put a kink in the food safety aspect depending on what was in the injection. Butts can be smoked at all sorts of temps but 12 hours at 180º then more at higher temps to get done ? Try running one at 250-275º next time.
  4. schlotz

    Vinyl Covers by Mel - Back in business

    Link works for me
  5. schlotz

    Wi-Fi Thermometer Recommendation

    Definitely look at Thermoworks. Signals unit works great and I used it a bunch until the RFX came out which is more expensive (depending on how many probes you need) but eliminates all the plugin probes.
  6. schlotz

    Pellet smoker shut off

    This is yet another reason why a good reporting thermometer that works with your wifi is essential equipment. It will warn you via phone if the grate temps drops. At least you would have known and could have decided whether to come home early in order to resolve the problem. Never leave home or...
  7. schlotz

    Santa Maria Rub

    The Blend is a mixture of the three ingredients I almost always revert to when it comes to grilling steak or pork but instead of relying on someone else's ratios, I apply salt pepper and garlic individually.
  8. schlotz

    Santa Maria Rub

    Yup, it's what ever one likes that's most important. Believe the somewhat standard ration is 2 parts garlic to 1 part salt. Not sure about the pepper, but like you, I roll with the eyeballs on the pepper side.
  9. schlotz

    Is it enough smoke?

    Maybe for some smokers but my MAK does a good job at maintaining temp despite the thin crack created by the nickel.
  10. schlotz

    Santa Maria Rub

    Nope, I personally avoid the onion powder as I prefer what the original rub does to this great cut of meat. Obviously there are no hard rules, you can go with whatever rows your boat.
  11. schlotz

    Santa Maria Rub

    Bobby Flay's rub is my go-to for classic Tri-tip 2 TBS granulated garlic 1 TBS kosher salt 1 tsp freshly ground black pepper
  12. schlotz

    Added another to my BBQ Sauce collection: #5 Cab-Salute

    The oil is if you are going to use fresh shallots & garlic and cook them instead of using the dried shallot flakes and garlic powder.
  13. schlotz

    Added another to my BBQ Sauce collection: #5 Cab-Salute

    Found a recipe over on vindulge.com but it needed some help. Using Pinot Noir was not going to cut it and the other ingredients also required adjusting. After toying around I'm pretty satisfied with the final results. Hope you might like to try it. There are others in my sig below. BBQ Sauce...
  14. schlotz

    Z Grills, Any Experience With Them?

    Now hold on there.... anything being offered to be replaced in 5 years tells you all you need to know. They basically are admitting the level of their quality. No way would I want to go thru having to get ride of one just to have to do it again and again. Remember, you get what you pay for...
  15. schlotz

    The Grease Box

    Always good to keep grease captured in an inclosed area so the critters can't get at it.
  16. schlotz

    Is it enough smoke?

    For those that have trouble keeping a tube going while in their smoker (assuming you got it started properly with a torch and let it go for 5 min or so before placing in the smoker) try wedging a nickel between the hood to allow a small crack to increase the air flow slightly. Place the open...
  17. schlotz

    PRO 100 SPARES

    You definitely got 'em right Ray despite that oppressive heat. Points! 👍 btw: what's with the ALL CAPS?
  18. schlotz

    Plate Ribs Tonight

    Probably not of much help. My source is a local butcher here in Indiana. I'd suggest looking for a butcher shop. Plate ribs do have fat. Zoom in a bit on the cut photo and you can see the fat. Slow smoking helps to render them, by that I mean 7-9 hours. I do mine at 275º but there is still...
  19. schlotz

    Plate Ribs Tonight

    Thanks Keith!
  20. schlotz

    Plate Ribs Tonight

    Thanks to all for the comments! They were very tasty. Smoked them for a tad over 7 hours. As we all know each piece of meat has their own time table. I actually got fooled a bit as they probed tender but in reality they could have used a few more minutes in the smoker. All my smokes & other...
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