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  1. geek with fire

    Where has Billbo been?

    I just cleaned a computer belonging to a relative of mine that had PAV. I'm an IT guy by trade, so I have a natural aversion to the automatic cleaners. If you are tech savvy, this might make sense to you: I rebooted in safe mode and did the following 3 items: 1.) Run MSCONFIG. Remove any...
  2. geek with fire

    You might be a redneck....Stuffed Loin

    That being said, the WHO has reported that "there is little indication that [aluminum] is acutely toxic by oral exposure dispite its widespread occurence in foods, drinking-water, and many antacid preparations" I know the concerns in general, but I guess I have to think that an approximate...
  3. geek with fire

    You might be a redneck....Stuffed Loin

    I have heard of this before, namely on the context of Alzheimers, but guess I have to wonder how it is any different than aluminum foil. The wire was cleaned well before use (out of common courtesy for my family who would be eating it). Now cast aluminum, that's another story.
  4. geek with fire

    Cleaning your smoker?

    I wack the box a couple of times with the handle from an old hammer. Brush the grates and sweep up anything loose. Anything that is still stuck on is "seasoning".
  5. geek with fire

    You might be a redneck....Stuffed Loin

    If your son uses all of your butcher's string and you replace it with bailing wire.....you might be a redneck. So I guess it isn't that bad, but darn close. The string was nowhere to be found (I know good and well where it went). So, I have a whole spool of aluminum wire left over from my...
  6. geek with fire

    Should wood have flames

    Wood burning consists of 3 basic phases: 1.) Water vapor cooks out during around 200-300 degrees 2.) Wood vapors burn up to around 500-600 degrees 3.) Above 600 is where the charcoal process starts. So, if you just want dry wood, put your sticks in a 250 degree cooker until the feel dry (a...
  7. geek with fire

    Offset Butt

    It's not that this can't be done, you can certainly use the chargriller as a grill. The problem is, if you cook that shoulder too quickly and at too hig of a temperature, the connective tissue won't break down and it will get tough. Perhaps I just misunderstood the question. If so, sorry...
  8. geek with fire

    Big Green Egg

    Clearly you are looking for someone with first hand knowledge. Until they come along, I'll give my 2 cents. From what I have read and can see about the egg, it's a smaller more efficient (if that's possible) drum smoker. I would love to use one because I've heard so many good stories about...
  9. geek with fire

    Not so pullable pulled pork

    When mine come up to temp (195-205 for pulling), I remove from foil, and drop the shoulder with drippings in a roasting bag. Seal tight and put the foil back on. Wrap in a towel and drop in a cooler for 1-4 hours. The roasting bag seals the juices in and let that thing steam itself into...
  10. geek with fire

    Gravity feed firebox.

    "Welded me up a box to catch the ashes.", as well as planetary objects....jeez that box is rugged dude! Nice build.
  11. geek with fire

    Charcoal Consumption Questions

    Not trying to disagree with you, but I have not been successful burning solely wood with my equipment; which is a chargriller horizontal. I think however, that this is a product of the variables related to the firebox; things like airflow, and firebox to smoke chamber ratios. I suspect that...
  12. geek with fire

    Giving up on my Traeger

    What kind of pellets have you used? I'm told their oak is pretty light. Have you tried mixing in some hickory?
  13. geek with fire

    Question for the UDS builders

    It really depends on what temps you want to cook. I do a lot at 350 and usually have all 3 intakes open, using the ball valve on 1 to keep it at or below 350. If you only want to do 2 and need high temps, you can compensate by cracking the lid slightly, but it changes the draw and is harder to...
  14. geek with fire

    Fat side up or down?

    The only time it makes a difference with me is if I do it in my drum. If so, I cook it cap down so that the direct heat under the cooking grate shields the meat. As far as the cap basting the meat, that's a non issue. Pork shoulders are so fatty internally, the don't need additional lube.
  15. geek with fire

    Charcoal Consumption Questions

    As the others mentioned, we missed how much you used. But I will tell you that charcoal use is very much linked to "leakiness" of your smoker. If I cook a butt in my drum, I will put a 10# bag in the basket and usually have leftover when it's done. If I do the same butt in my horizontal, I'll...
  16. geek with fire

    Question about ribs

    I hear ya brother. The "Woods" grocery store sells that brand of ribs exclusively. They are too lean and never cook up worth a crap. I get mine from wal-mart or the Sam's club in Columbia. Also find that the farmland ribs are a really wierd cut as compaired to other spares I cook.
  17. geek with fire

    Got The Smoke Bug In Missouri

    Not sure where you are in Missouri, but since I'm in the middle, welcome from about 2 hours in some direction. As for the chargriller mods, here are ones listed in the order I think would help you the most: 1.) Thermos: Ignore the stock one. You don't necessarily need to install lid thermos...
  18. geek with fire

    Brisket is a little dry...

    As mentioned above, if using flats with little or no cap, add a layer of bacon on the top to keep it moist. But, packers are the best to work with. Also, make sure you have a pan under the brisket to collect any of the drippings. Always add the drippings back in when you foil. Lastly, if you...
  19. geek with fire

    Spare rib success 1st Try

    To be honest, I have some really expensive probes that don't even work well measuring ribs. It's hard to measure ribs for doneness by temperature because of the close proximity to bone. I've found that if you grab a rack by long tongs and bend them down the middle, if they break, their done...
  20. geek with fire

    First successful spare rib smoke

    Agree with Shelly. It's also good to note that non-rib eaters place all ribs in the same basket. I've found in my family that those who don't like ribs, actually don't like babybacks. Cook them some spares and you will convert them for life. Well done.
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