Hi from Upstate New York

Discussion in 'Roll Call' started by ffmike, Jun 30, 2014.

  1. ffmike

    ffmike Newbie

    Hi all,

    I love good barbeque, but the only good "local" place is seasonal. All the others are just okay plus have small portions and high prices.  That said I'm planning on starting to do some stuff on my own.  I want to start small with minimal investment just in case I'm lousy at it.  I have a decent Weber Genesis gas grill and I recently received an inexpensive smoker box and an assortment of chips as a gift and plan to work from there if I have some success.  My plan right now is to do a chuck roast later this week and I'm looking for suggestions on wood choice.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Welcome neighbor. I like oak and or hickory with beef.
  3. Hello and welcome from East Texas,   BBQ in NYC ?????   just kidding,   I use hickory, pecan and oak mainly because that is what is available also like fruit woods when I can get them.

    Gary S
    newtron likes this.
  4. Upstate NY specifically means NOT from the hellhole known as NYC. It is not a Texas sized state but still fairly big with lots of farm and forest. Some parts are as much as a 8 hour drive from the city and have a character more like the mid west than east coast.
  5. Ditto, and maybe add some mesquite for additional flavor.
  6. Just kidding, NY has some beautiful areas.  Making a joke like the Pace picante sauce commercial "Made in NYC"  Been to NYC several times did a job for Con-Edison about 10 - 12 years ago.

    Gary S
  7. ffmike

    ffmike Newbie

    Don't sweat it...I'm used to the people who think Niagara Falls is only a couple exits past Yonkers.

    Still trying to decide if I'm going to just do salt n pepper for seasoning or go with a commercial rub.  Not a big fan of rubs with a lot of sugar in them, any thoughts?
  8. On my Briskets I use just salt and pepper

    Gary S
  9. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

  10. ffmike

    ffmike Newbie

    So I did the chuck roast with hickory.  Still a little learning to do but I'm calling it a moderate success.  I had to keep the burner a little higher than I planned in order to keep decent smoke so it went a little faster than intended.  I put a little Adolph's and fresh cracked pepper on one side and Montreal Steak Seasoning on the other.  Tender, juicy and tasty, but due to the shortened cooking time not as smokey as I'd hoped.  I think putting the smoker box down by the burner rather than on the grates may resolve that.  Next up I think Chicken breasts, but I'll ask my questions over there.  Sorry, no pics, got a little hectic that day.  Overall I think I'll be starting to research an Electric smoker if the chicken works out well.
  11. Hi Mike, welcome from another not NYC New Yorker.  I've had pretty good luck adding some smoke to grilled foods using the same Weber as yours.  I just use the top to an old 7"diameter cookie tin (burned off first) to put wood chips in, and I put it on top of the burner diffuser plated on the back burner.  Even at a low heat you'll get plenty of smoke.  It's a fast, easy way to add some smoke flavor while you're grilling, and I use it for chicken all the time if I'm in a hurry.  I just rub the chicken with SPOG (salt, pepper, onion powder and garlic powder), get the grill smoking at about 250-275, get about 20-30 minutes of smoke on it, then coat it with some bbq sauce and crank the heat up to crisp it up.

    It's not the same as doing it in the smoker, but it's a fast an easy way to still get some better-than-average chicken when you're cramped for time.

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