New guy here from Syracuse, NY area

Discussion in 'Roll Call' started by ondagawood, Feb 22, 2010.

  1. ondagawood

    ondagawood Smoke Blower

    Hello everyone,

    I've got an outdoor kitchen for grilling, one Brinkman smoker/griller. My status would be "just learning" and have ambitions to do cook-off competitions with my homemade BBQ sauce. So I just started smokin' baby-back on Super Sunday (in 20 degree weather) it was a pain in the a** to get lit but it did get going. I had on rack on there it took 6 hrs. to cook and they came out great. Not so yesterday, 6 hrs. later and still raw inside, dumb question maybe, does outdoor temperature really affect smoking temps and time to cook ?
    Looking forward to exploring this forum and your replies.
    Thx,
    Scott
    my outdoor kitchen link

    http://s430.photobucket.com/albums/q...oor%20Kitchen/
     
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hello Scott, and welcome aboard! Good to have ya here. Weather can definitely have an impact on the performance of many smokers. It depends on what kind of rig you have, but wind and cold temperatures can make maintaining smoker temps a real challenge. You want to try to keep cooking temps in the 225-250 range for ribs. If you accomplish that, you shouldn't have raw meat after 6 hours.
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Scott. Glad you joined us.

    Syracuse is my old stomping grounds, grew up nearby.
     
  4. acemakr

    acemakr Smoking Fanatic

    Welcome to the SMF and great looking outdoor kitchen.
     
  5. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    Welcome aboard!

    Nice looking outdoor kitchen! Looks like the Dinosaur is gonna have some competition soon.
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Scott
    Welcome to SMF. Glad to have you here with us - great looking outdoor kitchen
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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  8. ondagawood

    ondagawood Smoke Blower

    Yeah, the temps barely reached 185 ! [​IMG] More practice to come.
    Thx for the warm reception. Looking forward to a cook-off in Rochester in May, first-time but very ambitious. I'll be ordering a Char-Broil offset smoker on Friday (bonus check money) to use and will start practicing
    right away.
     
  9. etcher1

    etcher1 Master of the Pit

    Welcome [​IMG]to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color] forum, You came to the right place. Good people and good info.
     
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Howdy neighbor and welcome to SMF. Get yourself a wind break and a welding blanket to keep that brinkman up to temp, it will help a lot. the Char-broil wouldn't be as much of a pain in the butt, but will still be effected but the weather. Looking forward to some of your future Q-view.
     
  11. treegje

    treegje Master of the Pit

    Welcome to the SMF Scott, We are glad to have you onboard
     
  12. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy, welcome to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color]!!
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Welcome To Your New Addiction
     

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