Greetings from New Jersey

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tuxbobble

Newbie
Original poster
SMF Premier Member
Feb 28, 2017
24
10
New Jersey
Hey SMF!  I'm Matt and I'm semi-new here--I've browsed before but only created my account today.

I fell in love with BBQ during the "Big Apple BBQ" events in NYC which exposed me to pitmasters from around the country. (Mike Emerson of Pappy's Smokehouse brought my favorite ribs last time he was there)

Since then, my brother in law gave me an "El Cheapo Brinkmann" which only made it worse--once I found out that even a cheap smoker could make such amazing food with a little TLC (and a few mods) I started making a habit of ribs with the occasional pulled pork or brisket.  I haven't been as successful with those, but I haven't tried as much.  If anyone has some good tips on pulled pork/brisket, I'd love to hear them!

I made an account since I've decided I want to (finally) build myself a UDS after a year of thinking about it.  Figured I'd get more engaged and hopefully share a successful build, if I'm not too embarrassed by the craftsmanship.  I thought about buying a Big Poppa Smokers kit, and I still might, but if anyone knows of some good resources for UDS builds (aside from just browsing the forums) I'm looking for them now so I can figure out the design and materials.

After I build the UDS, I'm thinking of starting to experiment with some rub and sauce ingredients, since I've been using store-bought up until now.  I've found a few I like, but I wonder if I can do even better by customizing for myself.

Along with the ECB, I've got a Weber Kettle that I love for grilling burgers, sausage, wings, etc.  Always looking for new things to try.  One of my favorites was putting my cast iron on the Weber and slicing thin strips of ribeye and onions to make the base of a cheesesteak.

Thanks everyone for what I've already learned.  Looking forward to more time on these forums going forward!
 
Thanks for the tip Richie.  Actually, a Smokenator has been on my Amazon wish list for a while because I've seen how good my kettle is at retaining heat during indirect cooking, mostly because I don't know if I have the tools/skills to craft a divider like that.  Maybe my confidence will improve if I do a decent job with the UDS build.
 
 
Thanks for the tip Richie.  Actually, a Smokenator has been on my Amazon wish list for a while because I've seen how good my kettle is at retaining heat during indirect cooking, mostly because I don't know if I have the tools/skills to craft a divider like that.  Maybe my confidence will improve if I do a decent job with the UDS build.
Check out the minis they are great for smoking.What part of Jersey are you in?

Richie
 
Central Jersey, not far from Staten Island. I've never seen the minis, so I'll look into that.Just committed to buying 2 steel drums from a local supplier so I'm pretty excited to try my hand at a UDS.
 
Central Jersey, not far from Staten Island. I've never seen the minis, so I'll look into that. Just committed to buying 2 steel drums from a local supplier so I'm pretty excited to try my hand at a UDS.
I use to live in Old Bridge,S Amboy and Union Beach

Richie
 
Ah, I used to work in the old bridge area. In Woodbridge now, and I had a hard time finding drums locally until I saw a post here referencing a supplier in Rahway where they seem more than willing to help.
 
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  Good afternoon and welcome to the forum from a beautiful nice cool sunny day here in East Texas, and the best site on the web.         Lots of great people with tons of information on just about everything.

        Gary
 
Welcome to the site!  I'm originally from South Jersey (born in Camden...1954), also lived in Philly, AC, Mt Holly, Browns Mills and Ocean (Monmouth Cty) before heading west to IL (second time here), NC (3 times), Germany (twice).  Hell, I don't know where I'm from anymore.  They issue me a driver's license to remember that crap.  As long as I keep brewing beer and smoking (meat) I'm good.
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Gary:  I lived in Texarkana, TX for a spell (9 months) too...
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A couple of examples from past BBQs, since I haven't broken out the grill and smoker yet this year.  Although I can't figure out why not since it's been so warm already...



I know I've made prettier ribs than this in the past, but that's the only photo I could find.  It's probably the best brisket I've done on top.  Always looking to (learn to) do better though.

EDIT: colors in the rib photo are a little off too.  Guess I'll just have to make some more soon so I can get a better photo up.
 
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