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New Yawk!!!!

post #1 of 13
Thread Starter 
I'm Brian, from the lovely little village of Millbrook, New York. I've owned a New Braunfels horizontal smoker with offset firebox for about 6 years now. I'm not as serious about smoking as most of you characters are, but I love it anyway.

I'm a high school chemistry teacher, am married to Kim for 5 years, our first son Jason is 2 years old and his younger sibling is in the oven (not the smoker). Hmm...maybe I should tell people we "have a ham in the smoker" instead of "a bun in the oven". I play guitar, like hiking and fishing, and am a soccer fan: New York Red Bulls and Newcastle United. If NUFC gets relegated, I'll support Chelsea.

I generally use hickory that I purchase from Home Depot or Lowe's...but lately I've been dabbling in maple and apple (I have a side job on an estate and can get lots of fresh wood for free). You'll see in my other post that I've been having some trouble keeping the wood outside and seasoning it long enough and preventing moisture and mold and blah blah blah. Any inexpensive suggestions for outside wood storage are welcome.

I keep it simple: I smoke sausages, ribs, chicken, pork chops. I use simple marinades and rubs, but that's it. I like to let the smoke do the work.

I have to work on using less heat and more time. "Low and slow is the way to go" .... I read that once. My meat generally comes out BLACK...but not totally burned. I don't mind the blackness, but the meat is kinda tough, and generally not appealling to others I serve it to.

I'd like to be able to do an all-day smoke...but it never seems to go that long. I'd like some suggestions...maybe I'm using too much charcoal and too much smoke or something.

Glad to be here....!!!!! Thanks much if you've read this far!!!
post #2 of 13
Can't help you much on the wood problem as I live in the desert and curing wood here is not a problem. I did a couple of pork butts a few weeks back. And when I opened the door a friend that has not been around smoking before just laughed and said Ha you burnt them. He changed his tune when he bit in to the pulled pork.PDT_Armataz_01_28.gif
post #3 of 13
Thread Starter 
Yeah, the stuff I make is generally quite moist inside but hard and leathery on the outside. And, it tastes great PDT_Armataz_01_29.gif
But chicken breasts tend to get dry and unappealing. I think I'll just use less smoke (a little less, that is), less heat and more time.

Thanks for the reply!
post #4 of 13

Hello, Moffitman...........;}-

You sound like a Brother in need of a little direction;i.e.- make your Smoke sessions a little more hands on and interestingPDT_Armataz_01_34.gif Join myself and Sloflacker in using the pre-burn method...http://www.smokingmeatforums.com/for...t=burn+barrels
check this outicon_idea.gif I pre-burn all the time, even with small cooks, when the fuel's available...confused.gif
But ,truly, the amount of smoke (no matter how long it stays in)doesn't overpower the taste of the meat. Here's a look at mine:

Besides, most people like to sit around a fire when doing a cook out, right?
If you don't like the biggy size, get a small barrel-OR- uas a fire pit; they're popular now and look better than the barrels.LOL

anyway; join the Stick Burners, we need the support....icon_cry.gif
post #5 of 13
Welcome to SMF. Glad you joined us. Take the time to read the great info available and ask questions. You'll be turning out great smoked food in no time.
post #6 of 13


I completely forgot about your question with my rambling...
Anyway, I don't seem to have a problem with curing wood(I keep it covered with a blue plastic tarp and OFF the ground). I'll get green wood and cover it top and sides real good with the bottom open for circulation,not touch it for a tear and no problem.You know, Spring load-up for next Spring.The only problem I've had was a load from a tree cutter that had Emerald Ash Borers in it, they preety much ate my wood over the winter. I shook a cup or more saw dust out of each one of my splits,that was a temper tantrum eek.gif . Best is in a shed , but keep in dry and air to it and you'll be O.K.wink.gif
post #7 of 13
Thread Starter 
To bbqfans:

Thanks for the wood advice. I had a feeling that a year was going to be necessary...darn. Guess I'll have to buy some for this year. Say, can I leave the bark on the wood?

I also like your storage advice...sounds easy enough...covered and off the ground. I like simple :)

TANKS!!!! PDT_Armataz_01_42.gifPDT_Armataz_01_42.gif
post #8 of 13
Welcome aboard!! Nice to have you around....
post #9 of 13
Welcome. Nothing wrong with a little bark on your meat. Just trim part of it off if you don't like the taste.
post #10 of 13
Hello MoffittMan and welcome to the SMF family. Glad you found us. You'll find some folks who say no bark, but I've found that a little bark is no big deal.
post #11 of 13
Welcome aboard TheMoffittMan
Get yourself a good thermometer for your smoker temps....the original ones are usually way off!!
Nice ta have ya here!
post #12 of 13
Welcome to the board!!!! I think you'll like it here.
post #13 of 13
Welcome aboard Brian.
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