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  1. geek with fire

    Peach wood

    I think it is important to note with Peach (and most other fruit woods) that if you use a large stick burner you can use green peach wood.  But for most small smokers including drums, the peach wood needs to be well seasoned.  I let mine season for 4-6 months before I even think about using it. ...
  2. geek with fire

    Separating a brisket

    very good illustrations.  I am curious though.  Why do you separate the 2?
  3. geek with fire

    ET-73 data to a laptop

    if you really want to do this, ditch the oven probes and go with a thermocouple.  Go to www.phidgets.com.  Buy their USB to thermocouple controller.  Go to www.thermoworks.com and buy the best thermocouple you can afford.  If you do both of these things, I know a good programmer who would write...
  4. geek with fire

    proper temp and smoke times for babyback ribs.

    Not trying to tell you not to cook babybacks, but from my experience, spare ribs are more forgiving than BB's because they are not as lean as BB's.  Only smoke them (spares) for about 3 hours spraying with apple juice every hour.  Then wrap them in foil with some more apple juice and cook (in...
  5. geek with fire

    Re-starting from scratch

    I meant to post this early but never got around to it.  If you are still having problems with getting that bitter creosote flavor, then go back to the basics.  Using an all hardwood lump charcoal alone, like Royal Oak, is no different than old school smoking of scooping burning wood embers under...
  6. geek with fire

    Question: Most Handy BBQ Gadget/tool

    A BBQ Guru is an automated temperature control system.  If you google bbq temperature control, you will get the web addresses for the 2 most popular commercial control systems.  Ironically, the 3rd result is a video to my first prototype control system.
  7. geek with fire

    Question: Most Handy BBQ Gadget/tool

    My BBQ Guru.....I don't even grill without it any more.  Once you go lazy, anything else is just crazy.
  8. geek with fire

    Young's Ag Vet Supply (Sedalia, MO)

    So I'm a huge idiot.  Every couple of weeks I drive to Overland Park Kansas to pick up Q supplies frome Smoke n Fire (long drive and fairly expensive).  Come to find out, here in smallville Sedalia Missouri, Young's Ag and Vet is a great source for rubs, sauces and other Q needs.  He even had...
  9. geek with fire

    Which injector to buy

    I think a good injector needs the following: 1.) It needs to be stainless....all over (except of course for the o-ring) 2.) The o-ring needs to be replaceable 3.) The needle needs to be removable (for cleaning....and to allow additional needles for other purposes) 4.) The needle needs to be...
  10. geek with fire

    Geek's Basic Brisket

    I don't like to separate them because I feel that it disturbs the injection.  The argument could be made that you can add more seasoning to the flat by separating the two.  My thought on that is, brisket doesn't require that much seasoning, and the flat under the point is about as flavorful is...
  11. geek with fire

    Geek's Basic Brisket

    I haven't contributed much in a long time, so here's a recent post I wrote for my web site: Brisket is one of those cuts of meat that tends to scare smokers away from trying it.  For one thing, it's expensive.  For another, we've all had someone else's bad brisket.  It's like eating shoe...
  12. geek with fire

    Round or Square... Does it really matter?

    Personally, I don't think it will make a difference.  It's all about volume and the amount of draft you can control.  Lang uses round, but guys like Stumps (which is essentially a reverse flow as well) use square designs.
  13. geek with fire

    Bark or not

    I think the only logical reason I have heard for removing bark before smoking regards any possible pestisides used on the trees. The theory is, removing the bark would remove contamination. I question the logic, but if you have concerns it's easily removed; especially if it is well seasoned.
  14. geek with fire

    PID fan controller for the drum

    You can do it a couple of different ways: 1.) (Cheaper) Use the Phidgets 8/8/8 and connected standard Maverick Probes (which are thermistors probes). Thermistors return a resistance based on a temperature. Unfortunately, it isn't linear, so you you will have to create some sort of cross...
  15. geek with fire

    PID fan controller for the drum

    Mine got really expensive because I went overboard. Very adjustable outputs and very accurate thermocouples. All of my stuff uses devices from a company called Phidgets. They are USB controllers for temperature, motor control, etc. For bare bones, you're probably looking at a couple hundred...
  16. geek with fire

    UDS question

    I use a thin piece of sheet metal over my basket. Thin enough that it doesn't act as a heat sink (which will reduce efficiencies) but provides a surface for the grease to run off without hitting the coals. Much of the drippings still vaporize getting you the same flavor, but doesn't cause your...
  17. geek with fire

    PID fan controller for the drum

    Sorry Ryan, I haven't been around in a while. The tube you showed above only gets used on the drum, as the temperatures past the pipe nipple don't get hot enough to melt the PVC. On the horizontal (a CG), I use a different rig. My "temporary" extender consists of a $1.50 paint can I bought at...
  18. geek with fire

    Laptop Question Non-smoking related

    Not to rub salt in the injury, but I can tell you that laptops in general don't work well for gaming (except those marketed specifically for gaming; like the Dell XPS, and the like). The problem is, the graphics chipsets are cut down versions of their full size counter parts. This is for heat...
  19. geek with fire

    going to attempt first brisket

    Dutch's brisket sticky: http://www.smokingmeatforums.com/for...ad.php?t=50979
  20. geek with fire

    why is brisket chopped and pork pulled?

    I also think it's due to the content of moisture and fat. "Pulled" anything is basically overcooking it, right? Pork and beef is essentially cooked at 140 (more or less, depending on what you are cooking), but the desired temp for "pulled" is about 55-65 degrees more. (now back to your...
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