Hey come on , New England smokers

Discussion in 'New England Members Group' started by hambone1950, Aug 1, 2013.

  1. hambone1950

    hambone1950 Master of the Pit Group Lead

    Hi all. Hambone here
    Here's our New England smokers group. Lets see who wants to chew the fat. :yahoo:
     
  2. bobank03

    bobank03 Smoking Fanatic

    Thanks Hambone1950 for creating this group for us right top corner folk. I am located in Billerica MA but I always use Nutting Lake as that is my mailing address. Plus it sounds more swanky! 

    Where's everyone else from and what are you cooking and cooking on? 

    I'm planning a butt for the next week or so, but this weekend it's back to the regular old BBQ to try out my new rotisserie and some cornish game hens or small chickens. Looking forward to using it. Used to do birds back in the day with my dad on a pit he built back in the day. 
     
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    Me , I live in newton , ma. And when I was young I cooked on charcoal a bit , but when the gas grills became the rage , I got one and my little hibachi grill got tossed.
    Now that I have more time to cook ( being semi retired helps). I bought myself a WSM and I'm slowly getting back into the swing of charcoal cooking. I did some ribs recently , I hope to make some pulled pork soon and last night I grilled up some Italian sausages on the WSM which was different.
    Hope we get a few more New Englanders to join!
     
  4. meat lover

    meat lover Newbie

    Hi Hambone, I just smoked a butt last weekend. havn' decided what I'm smoking this weekend. I have some ocean scallops I was going to try smoking. Any advice. 
     
  5. sabato domenica

    sabato domenica Fire Starter

    I live in Bridgewater. I have said that we have a State University and a Prison for the Criminally Insane but I don't know which is which just by driving by...

    I have smoked on a vertical Brinkman water smoker, a Chargriller with a side fire box and even on my 22" Weber kettle, but now I have a large Big Green Egg which is great. It's new and I have made a Boston Butt pulled pork and a Turkey with very delicious results. Trying to think what to do next. A Brisket is somewhat intimidating, don't want it to be dry but don't believe in the wrapping with foil either.

    When I had the Brinkman I didn't like the temperature control, so I took a metal dryer tube, a computer box fan, and a battery and turned the blower on and off. With a little thought I could have been ahead of the BBQ Guru guys!

     
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    I never smoked fish of any kind.....wrap em in bacon and go hot n fast ?
     
  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    X2, in a shallow pan or on well oiled grates to prevent sticking.

    I currently live in Old Town, Maine home of the Old Town Canoe factory, I grew up in Bar Harbor about a 15 minute walk from Acadia National Park.

    Currently cooking on a Weber 22.5" OTG and a CharGriller, I've been grilling for 30 years and BBQing since 2006.

    I've got Monday off so we're cooking some pork tenderloin, one of our favorite cuts of pork. I haven't decided whether to use the grill or the smoker but no matter which it is apple wood will be involved.
     
  8. bobank03

    bobank03 Smoking Fanatic

    That's a pretty sweet setup. Anymore pictures of your setup? I like the idea of having a table all the way around but I think I'd have to give a little more clearance for my ECB.

    Any of you other guys have pics of your rigs, throw them on so we can see em! I'm really a no-frills sort of guy, so I just did some mods to my ECB charcoal. 


    I also love use my grill to cook on and I am doing four cornish game hens tomorrow and some skin on chicken thighs for the ECB. The hens are about 1.5 lbs each, which is a nice eating size... Can't wait. 

    I was at walmart today and eyeing a 6.5 lb Boston Butt. Almost grabbed it but decide to stick with the bird for this weekend
     
  9. Setting up my Weber 22.5 this weekend for a few Tri tips and chicken wings. Still deciding on the wood I am going to use.
     
  10. geerock

    geerock Master of the Pit SMF Premier Member

    Have a shindig going next door tomorrow so an overnight smoke just started with a 14 pound packer brisket, 2 eight lb porchettas, and 7 racks of spares will go on in the AM. Neighbors like to put out a good spread. Using an Auber controlled mes 40 for the overnight stuff (won't lose any sleep), and ribs will go on the traeger texas elite. Will make a tray of sausage and peppers with some italian sausage I smoked on wednesday. BTW........ central connecticut here.
     
    Last edited: Aug 2, 2013
  11. bobank03

    bobank03 Smoking Fanatic

    Hey smalone. You guys gearing up for the hunting seasons? Hard to believe it is getting to be that time of year again. 
     
  12. bobank03

    bobank03 Smoking Fanatic

    hey guys, any of you Pat's ticket holders? I have been on the waiting list since 2002 and just got tix this year. I have started thinking about tailgating and I will be looking for some ideas. I usually go to one or two games a year, so I am not new to the tailgating scene. I own a Chev Silverado 4WD short bed that I keep loaded with all my gear. I think I see a smoked Chili on the menu. That would be easy to reheat. I don't see myself doing a butt in the parking lot or anything, lol. 

    edit. I had 2012, not 2002... Oh boy. 
     
    Last edited: Aug 2, 2013
  13. bobank03

    bobank03 Smoking Fanatic

    Hey geerock. That's a lot of smoking to do. I look forward to the day I have that much confidence! Some pics would be ok too! 
     
  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Do the butt before hand and heat it up along with the Dutch's Wicked Baked Beans and don't forget the ABT's
     
  15. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    You got any black cherry? Works well on beef and chicken, pork too.[​IMG]
     
    bgolden49 likes this.
  16. bobank03

    bobank03 Smoking Fanatic

    Pineywoods, that is a great idea. Can you help me out wit the link to the recipe? I have been trying to locate it and I have tried about 6 different links back and I have yet to find it. I may be link challenged this evening. 

    The pics I have seen look very good[​IMG]
     
  17. geerock

    geerock Master of the Pit SMF Premier Member

    If you are going to heat up the smoker you might as well cook some food. I've done so many overnights and have developed the philosophy of just let it be that its become easy. And 1 rack or 7...... still the same thing. Too many folks turn a nice relaxing pastime into peeking, worrying, this rub, that spice, what flavor wood, etc. Over the years I've found If you cook it right and let the meat itself be the star then its all good. All the best to you.
     
  18. sabato domenica

    sabato domenica Fire Starter

    You may have to blow this up, but this is paradise:

     
  19. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  20. bobank03

    bobank03 Smoking Fanatic

    That is very nice. Did you make the table? I think that is a perfect idea. Nice touches, concrete pad hooks for hanging stuff. Looks like a bottle opener (must have) and that awning is the perfect touch. I like it. 
     

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