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  1. geek with fire

    Italian Beef Pasta

    caspita! che bellezza.
  2. geek with fire

    Beer can turkey

    Honestly, and I'm sure I'll get beat down with a stick on this one, but I don't think it really matters what you add in the can as the flavor really doesn't cook through. One exception is the fact that different solutions boil at different temperatures. And if you are cooking anywhere near...
  3. geek with fire

    Geek's Idahoppers

    OK, OK, corny name; sorry about that. I have a relative that likes ABT's but can't handle the heat. So I've been experimenting with things that encompass all of the goodness of ABT's without the heat. Personally, chilies without heat seem bitter to me. So I thought I'd try a different veggie. I...
  4. geek with fire

    cooking anything unusuall for Thanksgiving?

    I'd stay away from a turducken unless you know they really like duck. I did one last year and unfortunately, the duck still tasted like duck. http://smokingmeatforums.com/forums/...ad.php?t=73684
  5. geek with fire

    Not my first Turkey smoke...but did I mess up on this one?

    Personally, I like to spatchcock birds if they will fit on the smoker. Just cut out the backbone, break the sternum until, and apply pressure until the bird lays flat. It will cook a whole lot more even and then the size won't be an issue. I don't usually completely debone them at this point...
  6. geek with fire

    Spare Ribs - Mustard

    I have done both with and without for the purpose of seeing if I could tell a difference in flavor; I could not. However, I still use it because it does 2 things for me: 1.) It does allow you to put more rub on, which I like. 2.) The yellow helps me see where I went too light on the rub. I...
  7. geek with fire

    adjusting vents on offset

    One of the best things you can do will only cost you about a bag of charcoal and a small box of foil: First, most budget horizontals leak like a funnel. Take foil and roll out several "snakes" about 1/2" in diameter. Then, mash the snakes all around any door opening; both in the smoke chamber...
  8. geek with fire

    McRib Locator

    Saw a show on the history channel at one time where a guy put it the best: He calls McRib "Faux" (pronounced "foe") BBQ, for fake BBQ. IF anybody asks you if you want a McRib, you just tell them "Faux Q". (say it quietly to yourself)
  9. geek with fire

    Trapped on a desert island, what is the one spice you must have?

    Oops, I missed that. Thanks for the correction. In that case, I'd have to say Allspice for its diversity. Also because it is a natrual antibiotic which one would need in the wild.
  10. geek with fire

    Cutlery questions

    I can't stear you towards fine cutlery as I'm too cheap to buy any. Though, if I had a nice stash, I'd probably buy Wusthof or Shun. But honestly, if you have any mechanical ability, I think a decent sharpener is worth its weight in gold. I could shave with a $10 chef from walmart. Fine...
  11. geek with fire

    Trapped on a desert island, what is the one spice you must have?

    I hear what you all are saying about garlic, and old bay, etc. But, I would challenge you to go a week without salt of any kind in your food. It's what gives flavor its flavor.
  12. geek with fire

    Flexable Skewers? They're on sale today at woot.com

    Like all good IT guys, I checked woot out when I got here this morning. I like the idea, especially when cooking on a drum or kettle and space can be tight. But, I think it would be a pain when trying to flip.
  13. geek with fire

    Geek's Drunken Onion Soup

    So I put this in the poultry section because it starts with a smoked Turkey. I won't go into full detail on the bird, but some things are important for the flavor of the soup Deboned the bird and laid flat on the counter (be food safe please) with the skin up. Strained one large bottle of...
  14. geek with fire

    Pork prices going to start rising soon?

    I keep hearing how the price of pork dropped when this took place, but I never saw a price break in my markets. Seems like there is always a reason to raise the price but not to lower. Without getting too political here, it's just like Limbaugh said yesterday about property taxes. When they...
  15. geek with fire

    First Time Doin Boneless Loin: Help?

    actually I'd aim for somewhere around 300 degrees. Flip after an hour or so if you are using direct heat (like a drum). Also, you can lay a few strips of bacon across the top to keep it moist. Just don't over cook it. I pull mine as soon as they hit 155 internal.
  16. geek with fire

    HELP!! offset smoke box

    2 things to keep in mind when comparing large and small smokers: 1.) Wind, even mild, plays a larger role than with a bigger smoker 2.) Damper adjustments are amplified with smaller smokers. So, summary: Protect the smoker from gusts (wooden or otherwise windbreak), and make smaller adjustments...
  17. geek with fire

    Smoking a shoulder in COLD weather

    Welding blankets or insulation jackets for hot water heaters seem to hold in heat very well for small electric smokers. Anything you can use to unsulate the bare metal to the elements will do you some good; even an old blanket (that you may never want to see again). But to answer your direct...
  18. geek with fire

    Sealing rear of Char-griller

    You usually have to give it a poke or 2 right before you close the lid. Not sure how long it lasts, but suffice it to say, at least months.
  19. geek with fire

    PID fan controller for the drum

    Thank you sir. That's a really nice setup. I think though, for the drum, you will need something to restrict the draw when the fan isn't running. I built a box with 2 pipes on the end for my drum. The fan gently pulls air in, but due to the length of pipe I use, when the fan isn't running, the...
  20. geek with fire

    Sealing rear of Char-griller

    I don't have any pictures (and won't because it looks hillbilly), but I just make a aluminum foil rope the lenth of the lid. Place it on the gap in the back when it's open. Closing the lid mashes the rope and creates the seal. Low tech, but effective.
Great deal on LEM Grinders!
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