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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

    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.
  3. johngil

    Brisket Cook TIme

    I have a BGE that I have been using to smoke brisket. Everything I have read so far says about 1.5hrs per pound. So by math math, a 14Lb slab of meet should take about 21 Hrs at 225 Deg. (Or so I have read) I am going for an internal temp of 190 deg. I reach this temp in 9 HOURS.. It has really...
  4. johngil

    Air Flow Question on a new build

    I began the construction of what I am currently referring to as "the beast". I am building a smoker/grill out of a 325 Gal propane tank. I am thinking of using 6" pipe as the air intake as well as the vent. I will put a damper on both BUT the question I have is this: Is 6" pipe too big for...
  5. johngil

    Problems with Photo Signature

    I have resized the photo to 120x90 and it would not upload - error message saying - File too large. I tried using photobucket with a photo sized to 120x90 - got a message saying remote file too large. How in the world do I put a photo in my signature??? If anyone out there is good at this, I...
  6. johngil

    Smoker / Grill construction

    I thought it would be cool to get a discussion going on the fabrication of smokers and grills. I was thinking everything from the Gal drum with a grate on it to the multi thousand dollar "pit" that you need a semi to haul. I am a shade tree metal worker and wanna be mechanical engineer (I know...
  7. johngil

    Thin Blue Smoke? How??

    I am using a large Green Egg to smoke ribs and brisket. I am not sure, now that I have been reading, that I am not making a basic mistake. My smoke is usually white not "thin" OR "Blue". Whats the trick the achieving this? I use lump charcoal and usually oak or hickory chunks. Thanks, Johngil
  8. johngil

    Making your own smoker

    I am beginning a new project. The construction of a new smoker from a 350 ga. propane tank. I have never made anything this big in the past but I am the vetern of several sucessful home made smokers and grills. I am considering a reverse flow setup, any comments/sugestions on the best way to...
  9. johngil

    Hello from Virginia

    Hello everyone! I am a grill nut (like most of you I assume!) who spends 24 hours a day trying to figure out how to make the perfect spare rib. I have 3 kids, 3 dogs and 1 wife. I love just about anything outdoors: hunting, camping etc. I am a Youth Pastor, worship leader and like most church...
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