Recent content by schlotz

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  1. schlotz

    Questions for RecTeq owners: Final MAK UPDATE, it's ALIVE!

    It's ALIVE! The motor auger assembly arrived this afternoon. Got it all back together, hit the power button, it fired right up and the auger turns. Big thanks to MAK! You definitely get what you pay for!
  2. schlotz

    You get what you pay for, USA STYLE!

    We all have heard the saying. On SMF, there are always threads from someone wanting to upgrade their smoker. In amongst the comments someone usually replies buy American. Outside of the obvious, there can be other reasons to do so. Won't bore ya with all the details that can be found in the...
  3. schlotz

    You know you may have a problem when…

    Hmm... I'll stick with the classics that are gently rejuvenated.
  4. schlotz

    St. Louis Ribs! My first post.

    Welcome to SMF from Indiana. Glad you're here! You know what you're doing! Great looking ribs, when's dinner?
  5. schlotz

    Longer lasting grill/smoker

    The key is 304 Stainless all over. Though part is the hinges, screws etc which many do not use the right material. Any unit with this standard comes with a premium price. Affordability depends on the depth of one's pocketbook. I my case I have two units, the MAK does the smoking and the...
  6. schlotz

    Pepper suggestions

    You can easily take a hot habanero and tone it down (make mild) for use in all sorts of food. De-seed it, cut into thin strips and let them soak in Sprite for an hour. I do this when making a special pesto to serve with salmon. The habanero flavor really adds to the pesto but with very little heat.
  7. schlotz

    Chefs cut pork loin

    Here's one for you. It never fails. https://www.smokingmeatforums.com/threads/rotisserie-smoked-pork-loin.312865/
  8. schlotz

    traeger smoke issues

    TBS (thin blue smoke) is what you are after not billowing white.
  9. schlotz

    Expert Grill Model 910-0014 Question

    Others will chime in but I believe the 140º in 4 hours is for compromised meat. If the pork butt has the bone removed then yes get it to 140 in 4. If you are smoking a whole bone in pork butt or full packer brisket and have NOT injected, it's not an issue so smoke away at the lower temp / higher...
  10. schlotz

    New BBQ sauce offerings (to me anyway).

    Seems like most commercial sauces I've looked at contain liquid smoke and like you, I'm not a fan. This is why I usually make my own.
  11. schlotz

    4 Sunday Funday!

    👍
  12. schlotz

    Questions for RecTeq owners: Final MAK UPDATE, it's ALIVE!

    Yeah no reverse on the in line, however with the hopper empty you can simply continue running the smoker until it flames out. Ergo, the auger feeds the fire pot until there isn't any pellets. Doesn't take that long and you can even speed it up by setting the controller to a higher temp.
  13. schlotz

    Questions for RecTeq owners: Final MAK UPDATE, it's ALIVE!

    No book, everything one needs to know is in the one sentence: After the smoke, always dump the pellets, let the auger run out into the pot, then cover the smoker.
  14. schlotz

    Questions for RecTeq owners: Final MAK UPDATE, it's ALIVE!

    UPDATE: Had another conversation with MAK support (great people) and we both decided it was time to go the nuclear route. Won't bore everyone with the details but the use of a sledge and sacrificing the motor drive was in play. Finally got the auger out. Brother was that pellet cement hard. It...
  15. schlotz

    Making Cutting Boards

    Very nice! Assume you meant made out of old 'pallets' not pellets.
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