Hi Guys,
I love smoked meat. My wife and I bought our first house in Rockville Centre, NY (30 minute train ride from Penn Station, 10 minutes to the Queens border) in Septeber 06. In the spring of 07 I bought my first smoker. I'm addicted. I've had great success with the "3-2-1" method of rib smoking (though the last 1 part is a "subjetive" time), just pulled off a 12# brisket last weekend, done pulled pork, turkeys, lobster, kielbasa(not so good), and hopefully next weekend will be trying a venison loin.
I really appreciate all of the advice I have gotten on this board, though I've only been reading it a couple of months. Thanks to all the wonderful people here I have made some modifications to my Brinkman Pitmaster Deluxe (will upload photos to appropriate forum) and the 3-2-1 method.
Thank you so much again for all the great suggestions and I will hopefully be adding to this board over time.
-Chris Manteria
I love smoked meat. My wife and I bought our first house in Rockville Centre, NY (30 minute train ride from Penn Station, 10 minutes to the Queens border) in Septeber 06. In the spring of 07 I bought my first smoker. I'm addicted. I've had great success with the "3-2-1" method of rib smoking (though the last 1 part is a "subjetive" time), just pulled off a 12# brisket last weekend, done pulled pork, turkeys, lobster, kielbasa(not so good), and hopefully next weekend will be trying a venison loin.
I really appreciate all of the advice I have gotten on this board, though I've only been reading it a couple of months. Thanks to all the wonderful people here I have made some modifications to my Brinkman Pitmaster Deluxe (will upload photos to appropriate forum) and the 3-2-1 method.
Thank you so much again for all the great suggestions and I will hopefully be adding to this board over time.
-Chris Manteria