New to smoking on Long Island

[lismoker]

Greetings everyone! I just got a smoker for Father's Day (Brinkman vertical) and have just completed my first two attempts at smoking (a brisket and some ribs) over the past few weekends.  I'm new to the whole smoking thing but I've been interested in it for a while so I've done some initial reading and research and I've picked the brains of a few friends who have done some smoking.  

The brisket I did was tough but edible, but the ribs were not.  It's a learning process.  Now I have learned that I need to do something about the charcoal pan that came with my smoker (like put some holes in the bottom for ash to fall through and some vent holes on the sides for air flow) and to get a better thermometer for more accurate temps.

I am looking forward to learning a whole bunch more and putting the smoke into a lot more meat!

 

[s2k9k]

 [color= rgb(24, 24, 24)]to SMF!!! We're happy you found us! You've come to the right place, there's lot's of great people here who love to share and help each other out! Would you do us a favor and update your profile to include your location, Thanks![/color]

You might want to check out Jeff's Free 5 day E-course, it will teach you all the basics and a lot more: http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[lismoker]

Sure thing... my location has been updated!

 

[eppo]

Hey, welcome!

I'm from Long island too.

Best advice i can have for you, get your temps correct, make sure to use one that you know is accurate. the ones that come with the smokers are commonly off.

If you know your smoking at 225, and use 3,2,1 for ribs, and pull at 195 for brisket, you will be happy with the result.

 

[lismoker]

Thanks for the tips!  I'll definitely give the brisket and ribs a try again sometime soon.  I want to do a whole chicken and turkey legs also.  First things first though, get an accurate thermometer and a better option for the charcoal pan working.  Thanks again!

 

[scarbelly]

Hello and 

to SMF - glad you joined us 

 

[eppo]

ah, your from deer park. I'm from Lindenhurst.

once you know you have your temps dialed in. I would try a Pork butt, and make some pulled pork. they are very forgiving.

The first rack of ribs i did came out a little dry, it didn't take long to dial in, and then my second rack was very good.

Also, you went the right route doing charcoal. I started with a gasser, because i thought it would be easier, but charcoal is pretty easy too, and you get a much better flavor. I'm still salivating over some beef short ribs i smoked yesterday.

 

[rtbbq2]

Hello and welcome aboard..............

 

[jrod62]

Welcome to SMF :welcome1: