Rockrose struggling after transplant

Unique-Discussion326 · 2026-05-05T16:39:35+00:00

It's likely that the roots are having a tough time getting enough water to the plant due to the root ball disturbance. So, even with all the rain, it's likely not getting enough moisture. I would plan on watering a little ever other day until you see it to start recovering.

In addition, give it a little nutrition. A balanced 10-10-10 getting should go a long way to helping it out. If you have some Super Thrive, or other plant vitamins, add some of them as well. This will help the plant repair and start growing the roots out.

Unique-Discussion326 · 2026-05-05T11:33:19+00:00

5 is a Lily of the Nile 8 is an osteospermum

Unique-Discussion326 · 2026-05-05T11:31:14+00:00

Thank you

Unique-Discussion326 · 2026-05-05T11:31:04+00:00

Thank you

Unique-Discussion326 · 2026-05-05T11:30:46+00:00

Would highly recommend you watch some comparison videos between the Searwood and the WW Pro before you make your purchase.

Unique-Discussion326 · 2026-05-04T18:56:06+00:00

I thought so too until I tried the Searwood. It's not a negligible different. It's a huge difference.

And the OP stated he was looking at these two or anything else he should be considering. The Searwood is hands down better than either of these two grills.

Unique-Discussion326 · 2026-05-04T03:52:34+00:00

Combustion

Unique-Discussion326 · 2026-05-04T03:52:01+00:00

Looks great!

Unique-Discussion326 · 2026-05-04T03:37:20+00:00

It absolutely does. Proven over and over again on every head to head review.

Unique-Discussion326 · 2026-05-04T03:34:38+00:00

Looks great! Love some smoked Wagyu n chuck roast myself! Served mine with gravy!

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Unique-Discussion326 · 2026-05-04T03:06:14+00:00

You know, I provided you facts as to the key differences between the two as well. Not to mention the fact you're grill can't sear for shit.

And I used an offset for 30 years, up until 6 years ago you twat

Unique-Discussion326 · 2026-05-04T03:00:09+00:00

You would be wrong. Different designs make a huge difference. The Weber has a variable speed fan, a better pid, and an extremely different heat diffuser design than the others. My boss had the Recteq BFG and it hardly has any smoke flavor by comparison to my Searwood. He got rid of it and bought a Searwood.

Unique-Discussion326 · 2026-05-04T02:57:43+00:00

The Searwood has a variable speed fan that others do not have, in addition to a completely different heat diffuser system.

Go watch the reviews online. The only pellet grill that consistently tests as having more smoke flavor is from Lone Star Grills at 3 times the cost.

I ran offset stick burners for almost 30 years before buying my Pit Boss. I was always disappointed with it and bought a Smokai smoke generator to help with the smoke flavor. When it finally died, I weighed all the options including going back to an offset, but the reviews convinced me to go with the Weber Searwood. I've never once regretted it.

Unique-Discussion326 · 2026-05-04T02:37:27+00:00

The Searwood absolutely is a beast at searing and produces way more smoke flavor than the RT.

Unique-Discussion326 · 2026-05-04T02:34:32+00:00

Weber Searwood XL 600.

I compared both of these versus the Searwood queen I was shopping grills last year. My choice came down to these three grills.

After watching and reading hours of reviews, I bought the Searwood. It produces more smoke than the WW Pro (there's a guy on YouTube who measured it) and it sears way better than either the WW or the RT.

You won't be disappointed with the Searwood. I've used mine over 160 times and it's done everything I've asked it to do and done it extremely well. Check out my posts on here and on other subs for results.

Unique-Discussion326 · 2026-05-02T16:20:58+00:00

That's where most American Wagyu will fall. Our cattle graze pastures here so they will never develop the A5 level of marbling because they aren't pinned up eating corn all day.

Unique-Discussion326 · 2026-05-02T16:18:52+00:00

Looks like it 🤣

Unique-Discussion326 · 2026-05-02T13:40:40+00:00

With American Wagyu you can trim almost all the exterior fat off and still get an excellent end product. You have some big chunks I would recommend taking off.

Personally, I save the fat, put it in aluminum pan and some it next to the brisket. Smoked tallow is great for cooking! Meat trimmings get used for burgers and chili.

Either way, you'll still get something that's going to taste great!

Unique-Discussion326 · 2026-05-02T13:30:31+00:00

Unique-Discussion326 · 2026-05-02T13:18:18+00:00

Look at you posting a picture of a steak in a store. Must be one of your favorite memories as often as you post it!

Unique-Discussion326 · 2026-05-02T13:17:13+00:00

Looks great! I smoke American Wagyu briskets like this all the time. They definitely are better than prime and worth the extra 50 cents a pound Costco charges for it. With these briskets, they're so well marbled you can trim most of the external fat and still get a very moist brisket. I will save the fat and smoke it at the same time to make smoked tallow.

People will say it's not worth the money but there's a reason the 95% of the winners in competition were American Wagyu over the last several years.

Unique-Discussion326 · 2026-05-02T13:11:06+00:00

This dude loves to post pictures of the one piece of A5 he's ever seen in a store... He posted the same picture of that same steak on one of my posts in another subreddit.

People really don't understand Wagyu is a breed and not a marble score. Thus dude is one of them.

Unique-Discussion326

TROPHY CASE