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  1. nyc smoke

    FIRE WENT OUT! Any advice for a "stop and start?"

    Folks I'm ashamed to say I let the vent on the bottom of my trusty Pit Barrel Smoker get loose (and told myself "I'll tighten up that screw later!" and oh boy, now it's later) and it slid shut last night in the middle of an overnight 12 lb. Brisket smoke. Woke up to a cold fire and a dry, cold...
  2. nyc smoke

    12 Pound Turkey in my Pit Barrel Cooker in NYC

    Going to smoke a 12# tomorrow, it came brined, got it thawed and washed and dried, sitting in the fridge to air dry overnight. Going to inject with organic chix broth and melted butter, throw on a little salt and pepper, and toss a quartered onion, apple and a bunch of whole herbs in the cavity...
  3. nyc smoke

    New and glad to join from NYC!

    Been reading all your wisdom for a while now, finally joined and glad I did. I've got a Pit Barrel Cooker in Harlem, NYC and I'm most experienced at brisket, though this thing does great ribs and chicken, too. Doing my first Thanksgiving turkey for 20 people this year, happy to have your...
  4. nyc smoke

    Turkey on my Pit Barrel Cooker - spotty rub?

    Glad too see a lotta pre-Thanksgiving "practice turkeys" here, and I'm at it too. Did a 15 lb bird on my PBC (which I absolutely LOVE) and it tasted great, moist, just the right amount of smoke, but the rub didn't seem to stay on in a uniform way. Left the bare bird uncovered in fridge overnight...
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