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  1. CFLJOHN512

    First Brisket was a semi-fail but overall success...

    I like to rest my briskets 3-5 hours. Glad yours turned out well, and fed everyone. Great job man.
  2. CFLJOHN512

    Big Giveaway for Inkbird Waterproof Bluetooth bbq thermometer with 4 probes and Waterproof instant read!

    Sign me up, thanks for another giveaway chance!
  3. CFLJOHN512

    AMNPS TRAY (won’t stay lit)

    I have the MES130P. I think it is the airflow as mentioned above. It just seems to get choked out and not enough oxygen to keep going. I will try the chip tube halfway out to see if it makes a difference. Mailbox mod seems like a must have for cold smokes, so might just head that direction...
  4. CFLJOHN512

    AMNPS TRAY (won’t stay lit)

    I’ve tried using it about 5 times with zero success. My two overnight smokes recently and just a few tests. I’ve used the pellets straight out of the bag, I’ve microwaved them for a few minutes to extract the moisture, tented foil over it to protect from meat juices. Used with hickory pellets...
  5. CFLJOHN512

    50% Coupon for Inkbird Waterproof Instant Read Thermometer-$12.50

    I’d like a code. Been wanting to get one of these. Appreciate it Inkbird! Thanks!
  6. CFLJOHN512

    Grilled Pollo Tapatio With Refried Beans & Salsa Rice

    That looks so AMAZING! Making my mouth water!
  7. CFLJOHN512

    Brisket Time!!

    Cheese cake for breakfast this morning. I went into a good coma and crashed.
  8. CFLJOHN512

    Am I able to use smoker as designed?

    I use a bone stock MES130. Any of my posts were done without one modification. Mine hold a steady temp, great smoke, great food The one thing I recommend is checking the meat probe calibration. Mine was off 4-5 degrees, but other than that, it turns out some really good food.
  9. CFLJOHN512

    Brisket Time!!

    Grabbed a 15 lb brisket a few days ago from Sams since the prices dropped. Last night I trimmed it up and put SPG on it, then onto the MES at 200 degrees about midnight. Woke up at 6am and it was sitting at 148 IT. Turned up the heat to 235. Bout 11 am I wrapped it with an IT of 171. After...
  10. CFLJOHN512

    Outrageous Over Stuffed Griddle Breakfast Burrito (W Pics)

    Now THAT is a great looking breakfast. Do they make Ro-Tel with habaneros in it, or did you add them? I use it often in my“crack burritos”.
  11. CFLJOHN512

    First Brisket a Success

    Looks great man. I’ve got a brisket resting in the cooler now waiting for family to arrive for dinner.
  12. CFLJOHN512

    Curing chamber build

    I always drill a hole through the door (made a few kegarators over the years). It’s one sure way to not hit anything vital.
  13. CFLJOHN512

    60 Gallon Reverse Flow out of air compressor tank

    Ohhh. Nice! Keep us posted. I’m interested to see how this turns out.
  14. CFLJOHN512

    Built in smoker

    That’s a great looking pit. I’d love to have one. It’ll turn out some amazing food. Just search for “open pit” bbq. You’ll find all kinds of tips on how it works.
  15. CFLJOHN512

    Chicken wrapped ABTs.

    They needed something else. Next time I think I’ll cook the pepper just a bit first. I think the texture would be better. Might add some cheddar and chorizo to the poppers.
  16. CFLJOHN512

    Chicken wrapped ABTs.

    I’ve seen these made and wanted to try some myself. First time, definitely not the last time I make them. Gotta tweak the recipe some, I kept it nice and simple. Halved jalapeños, cream cheese inside. Wrapped the thighs around them and then bacon. Used some Zippys BBQ seasoning inside and...
  17. CFLJOHN512

    Share your Green Mountain Grill Pork butt Profile?

    That’s all ya need. Perfect recipe for deliciousness.
  18. CFLJOHN512

    How long can ribs stay wrapped?

    Just what Tall said. They are even better on the grill after a chill. Sauce em up and crisp em. Or I like to hit em with just apple juice spray and grill.
  19. CFLJOHN512

    Burnt Chuckies

    Gonna be a good fight on PPV. The fight over who gets the last one of those might be better. Those look very tasty.
  20. CFLJOHN512

    Smoked a 3.5lb Tri-Tip -- too rare! What did I do wrong

    I take my tri tips to 130 IT then straight on the grill to sear. I end up at about 135 after sear. It’s perfect. I’ve never let it cool completely before the sear. I’d calibrate my temp proves to make sure they are accurate just to be safe.
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