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  1. geek with fire

    Hello from Harrisonville Missouri

    Welcome from an hour or so east....what he said above. Also, don't forget Oklahoma Joe's over by Overland Park. Some of the best ribs I've ever had.
  2. geek with fire

    The most dangerous cake recipe in the world

    A relative gave me that recipe and a tall mug for Christmas this year. I hadn't gotten around to trying it until just now. Thanks a heck of a lot. My waste line really needed cake at midnight! Since the bottom of my cake (the top when you dump it) had a "grand canyon" looking effect, I...
  3. geek with fire

    Baked beans

    Be very afraid though. They are Egyption beans. Why? wait for it wait for it Because they have toot-in-common Really, though, I have to make sure I don't eat them a night before work or my office has a fog the next day!
  4. geek with fire

    Freezing pulled pork???

    If freeze in vacume bags, you can reheat them in boiling water. Keeps the moisture and locks in flavor.
  5. geek with fire

    Baked beans

    Agreed. Also, don't forget to stir them every half hour or so to get better smoke depth.
  6. geek with fire

    Char-Griller Lid Seal

    Agreed. the factory therm is a wasted hole in the smoking chamber. I rely on a thermocouple mounted near the exhaust tube. Why Chargriller even bothers wasting time an money mounting that crap on their box will never cease to amaze me. I also forgot to mention that in addition to what Dave...
  7. geek with fire

    A peachy surspize

    Yea, I had the same issue last week, only those little ba$7@rds beat me to it. I have 1 white peach tree that makes the best jelly. I came home from work ready to harvest and every peach was gone. Not a single peach on the tree or even rotting on the ground. The shotgun is now handy by the...
  8. geek with fire

    Char-Griller Lid Seal

    I would have to respectfully disagree with you on that one. I have run several tests on mine and sealing up both the fire box and the smoking chamber makes a significant difference; both on temperature control as well as fuel efficiency. You can prove this pretty cheap on your next run. Just go...
  9. geek with fire

    Temp Control Issue

    Couldn't agree with you more. Q'ing should be personal. That's the problem with all of these chain Q joints these days. They are too "canned". But to that end, what make's Q'ing person in my house is to add the geek factor. I love the systematic approach; reducing variables so I can focus on...
  10. geek with fire

    Air Entering BBQ Pit Doors?

    Do a search for RTV Gasket. It's a high temp silicone that should do the trick. It will handle the heat and is nontoxic, but the hard part is keeping it in place. IT will want to fall off. You can find the stuff at pretty much any auto supply store. I think I even saw some at Wally-World.
  11. geek with fire

    questions about foiling

    Foiling allows liquid to remain in the meat, steaming it from the inside. Any foil will do, but the heavier foil will resist puncture better, retaining juices. I can't comment on the timeliness of the cook times, but what I can tell you is that one draw back to foiling is that you kill your...
  12. geek with fire

    Temp Control Issue

    I've found that the best way to handle wind on a bad day is to add a blower fan (computer fan, box fan, etc.) to the intake and slightly close the exhaust. I know, you aren't suppose to close the exhaust. But the reason you aren't is because it will effect the air draw; that's why you use the...
  13. geek with fire

    cabernet soaked oak

    Will work fine, but you won't notice a difference. Smoke will act just like a post oak cook. Meaning, it's good smoke, but I wouldn't go breaking up expensive wooden barrels for it.
  14. geek with fire

    Smoked Potatoes

    I chop mine up about the size you would for mashed taters. Then place them on a screen or grid in the smoker. Smoke for a couple hours at 225-250. Then I mix melted cheese and sauteed onions and peppers. You can even dump the smoked taters in a foil pack with the mixings and cook until the...
  15. geek with fire

    Isn't the Minion Method Contradictory?

    Kind of. But I think that really matters mostly when you are talking about bricks. When using pure lump coal, that's just not the case. Lump doesn't have the binders that create the harsh flavors when they burn. If you think about it, lump is basically preburned already. So, preburning it...
  16. geek with fire

    Wood and Charcoal

    My main smoker is a chargriller with side firebox, for size reference. I add charcoal about every 3-4 hours, but add a hardwood split every hour, until the "magic" temperature is reached. A hardwood split is consists of about a 4" diameter, 10" long limb (usually of apple or peach wood) split...
  17. geek with fire

    Peach Tree Wood Question

    Yes, peach is good stuff for pork and fish. Nice light sweat smoke. Make sure you prune when they aren't sappy. Cut to length and split. Let season for at least 3 months, but 6-8 would be better, depending on the size of the cutting.
  18. geek with fire

    Anyone prefer, Gasp... Grilled ribs?

    Depends on the rib. Spare ribs? No way. Too much connective tissue that will be wasted grilled, and will get tough on you. Baby backs however are lean enough and thin enough to stand up to grilling. This is one of the reasons I don't care for babybacks.
  19. geek with fire

    Dumb thermo question - foiling leads

    I think it's more like 350. That's about the melting temperature of the epoxy holding the thermister in place. Once that stuff melts, it's a dead dude. I wrap any probe that has mesh leads. Mostly to keep moisture out, which is the biggest issue. Not to mention, you don't have to clean...
  20. geek with fire

    Reheating pulled pork

    Agreed. However, if you don't care for the finishing sauce, you can also add a couple splashes of apple juice instead. Shoulders are one of those things that just might be better reheated.
Great deal on LEM Grinders!
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