Recent content by johngil

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  1. johngil

    Crazy good - and simple sauce!

    Ok here it is, your gonna need to take notes to remember all of this! Equal parts - Cattlemen's BBQ sauce and Italian dressing. Mix and simmer for 30 min, or until it thickens and reduces a little. Thats it, its simple and very good. I put it on ribs, brisket and pulled pork. Enjoy!  Let me...
  2. johngil

    Fattie throw down?

    Bring it on!
  3. johngil

    Making your own smoker

    Hello again to everyone! Its been a while since I have been on here. I hope I can fand some of my "old friends". Life has taken me in a direction I didn't see comming and I have been pretty busy for the past year or so. BUT, Live is GREAT! and I am back working on the grill again. I have a...
  4. johngil

    Brisket Cook TIme

    JBG, Thats correct, 180 is the highest setting on the LOW TEMP alarm. I would like to be able to set it to around 215 but not the way I am doing it. But it sounds like there are other options I will be exploring... Sorry for any confusion!
  5. johngil

    any one use a kamado to smoke?

    YES! I have had one for about five years, its pretty much all I use for everything from low-n-slow to grilling. I got mine on sale (still way too much $) but it is hands down the best all purpose smoker/grill I have ever owned. Just did some pizzas on mine last night and tonight its London...
  6. johngil

    Brisket Cook TIme

    Outstanding! I will check in to it! Thanks John
  7. johngil

    Brisket Cook TIme

    Regarding my signature: I hope I did not commit a blaspheme against the smoking forum...LOL "forgive me SMF for I have sined!" LOL My smoker is a grill as well and I really liked that quote... Darn Noobys...! What ya gonna do with em! John
  8. johngil

    Brisket Cook TIme

    Ron, To get a high and low temp alarm I did the following. One is very simple the other requires a bit of technical ability. Hight Temp (Simple) - A have two wireless thermometers. One gets placed in the meat, the other one is set on top of the meat to report back the temp at "meat level" in...
  9. johngil

    Prayers for Cowgirl and her brother

    I will put them buth on the prayer chain at our church. She will be our prayers.
  10. johngil

    Brisket Cook TIme

    I can sleep because I use the minion method with wood "staged" at staggered depth within the lump charcoal. My thermometers have low and High alarm points (I made a Low Temp" alarm from a HVAC environmental alarm control unit.) The BGE is just that easy to control. Sorry guys, hope you dont...
  11. johngil

    Ribs On Good Eats

    You could run them over with your truck too, but why in the world would you want to do that?!?!
  12. johngil

    Another New build Question

    To go reverse or not is still a dilemma of mine. I am thinking that right now I will go with a standard flow (I think thats what you call it) because it will save me from having to buy another steel plate to put in the grill. BUT I am going to have a charcoal rack that will sit below the cooking...
  13. johngil

    Another New build Question

    It is cut. I filled it with water, displacing any residual fumes. Let it sit a few days full of water just to be safe. I then cut it with a saws-all with a good bi-metal blade on it. Worked fine, as I am still here! Obviously you know the danger in cutting one of these things so be careful...
  14. johngil

    Another New build Question

    I have a 325 gal propane tank that is completely painted in that battle ship gray color. Anyone know a good Chemical Paint stripper I can use with out spending a ton of $$ ? I want to get it striped for the new Hight Temp paint job.
  15. johngil

    1st Brisket with QView and Bonus

    Looks good to me!! How was the bird?
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