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  1. nysmokes

    Low & Slow - Gary Wiviott

    Just wondering what everyone thinks about this book. I got it over the winter to read, keep my head in the game. Do people like his instructions and method. In the next week or so I am hoping to try it out (as long as I can get the WSM approval from the wife). He does have instructions for...
  2. nysmokes

    Moving up to a WSM (I hope)

    Looks like winter is finally clearing here in Upstate NY. I want to thank everyone here who helped and encouraged me last year. I had a few good smokes because of all the suggestions from this site. I want to upgrade to a Weber Smokey Mountain - seems like you all have great things to say...
  3. nysmokes

    Sad Day in Upstate NY - Oscar's Smokehouse

    I dont know how many of you are familiar with Oscar's Smokehouse, but here in upstate ny, the place is legendary. Sadly, on Friday a fire destroyed their operation. In a bit of good news, they appear to have been well insured and the wheels will be in motion shortly to get the business running...
  4. nysmokes

    Rain Rain Go Away....

    We continue to get drenched here in upstate NY. I was hoping to have Father's Day to be able to smoke some ribs for the family. But - our long range forecast has rain (and lots of it) running right through the weekend and into Tuesday. I have only smoked Ribs and a Beer Can Chicken so far...
  5. nysmokes

    Mixing Lump and Briquettes?

    Does anyone do this? It seems most people are lump fans, and I have never used lump charcoal (still a beginner). Would like to try, but I have a lot of Kingsford left and wondered if you ever mix the two? Thanks
  6. nysmokes

    WSM or Offset firebox smoker

    I currently have a ECB electric smoker. I want to go to a charcoal smoker at somepoint (I have a Weber Kettle that I am learning on). We often have family and small parties (20-25), so would an off-set smoker be too big for what I am doing. At most I would probably do 2-3 racks of ribs and a...
  7. nysmokes

    Soaked Chips or Wood Chunks

    I know everyone does things there own way, but a lot of the things I have been reading suggest using Wood Chunks instead of soaked chips. They say the Chunks last longer, more smoke, so less opening of the lid (if using a kettle grill) and that helps keep temps steady and better cooking. I...
  8. nysmokes

    Smoking on a Weber 22.5" - Tips

    OK - I have now had a few normal grills on my weber - the standard stuff...burgers, dogs, steak etc... I want to start smoking on it - any tips on the best methods for heat control, etc... I am pretty new to charcoal, so any tips will be helpful. I want to start with a pork butt for pulled...
  9. nysmokes

    Prime Rib Tips

    Any Prime Rib smoking tips? I saw an episode of Diners Drive-Ins and Dives on Food Network, and this guy was smoking Prime Rib and it looked amazing. I guess I just need to gauge time, and just put a simple salt & pepper rub on the outside. Any Hints?
  10. nysmokes

    Fattie Basics - a few questions

    OK - I've been reading the forums, and it looks like freestyle is the way to go. You put your own spin on it. Sorry if these questions have been asked before 1. Looks like everyone goes with using a pound of sausage as the standard 2. Filling - go for it, but go easy on the cheese and sauces...
  11. nysmokes

    Reheating Chicken

    I smoked a BCC on Sunday and it came out really tasty. I also smoked 3lbs of Ribs and the family decided to eat the ribs for dinner. Looking to have the chicken tomorrow night, but I am thinking about how to reheat the chicken and worried about it drying out. Any suggestions?
  12. nysmokes

    Electric Brinkmann Gourmet

    Well - I've had this for a few years, but really only dabbled in smoking, but actually got some decent ribs from this smoker. Since I have been reading this forum and trying to learn all I can, I now know why people don't care for these. You lose so much heat when you have to add chips, or...
  13. nysmokes

    Finally Smoking in NY - BBR & BCC

    After drooling over all the posts lately, I decided that I was going to finally get my first smoke of the season in. I have been doing lots of reading, and feel ready. It's only 55 today, but no wind or rain, so hopefully it will go ok. Was at the store at 8:00, got 3lbs of baby backs, and a...
  14. nysmokes

    Weather - ugh

    I have not smoked anything since joining the forum. Doing a lot of reading and research here. I have done the basics in the past (ribs, butts) but now I really want to get started. Today I had too much going on with my daughter (and looks like rain in the afternoon) to be around for the day...
  15. nysmokes

    Planning a Day of Smoking

    OK - I am going to try to get out for my first full day of smoking next weekend. I plan to keep an eye on the weather, looking for the dryest day to do it. Anyway - I want to do a few things while the smoker is going, so I want to plan. Here are my thoughts - let me know what you think Ribs...
  16. nysmokes

    What Thermometers do you use?

    OK - I plan on smoking on my Weber 22.5 Grill soon. I have some questions on thermometers. 1. Digital / Probe Thermometer - I have read where people use these and put them in a potato to measure the temp in the grill. Would you do this for Ribs, because you would not stick a probe in the rib...
  17. nysmokes

    Smoking on a Weber 22.5 Charcoal Grill

    I just picked up my latest edition to my BBQ hardware, a Weber Kettle Grill. It is the gold 22.5 size. I have a Brinkman electric that I have used, and seem to get pretty good results, but miss that charcoal flavor. So - I plan on smoking some Ribs next weekend for Mother's day, and want to...
  18. nysmokes

    Hello from New York

    Hi everyone, My name is Eric, and I live in upstate NY. I am just learning about true smoking and BBQ, and absolutely love it. I have some of the basic tools of the trade, and my results have been pretty good so far. Looking forward to talking and learning from you all. Planning a trip with the...
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