- Jul 28, 2008
- 2
- 10
Hi guys, just wanted to introduce myself and get some newbie advice.
I have been BBQing for years but am new to smoking. I have done slow cooked (5 hours) beef and pork spare ribs before on a gas grill with wood chips and cook tri-tips regularly on a Weber Lil'Smokey. Those come out pretty good, at least my friends say so.
I just picked up a used Brinkmann Pittmaster Deluxe for a smoking deal (pun intended). I will get my first attempt on the Brinkmann with an all wood fire this weekend. I was thinking of doing some pork ribs and chicken wings.
So any advice would be appreciated. I am going to look for some wood this week. I think i can get applewood because of all the orchards around here. I am also looking for a thermometer. A friend suggested to get a wireless one that has temperature alarms and a timer. Can anyone suggest a good thermometer. For larger meats (maybe eventually a birsket) do I need 2 thermometers, one for the meat and one for the smoker temperature?
Being in coastal California I'd really like to get into smoking seafood. I am not sure where to begin there so any advice would be appreciated. Like what types of fish, mostly ocean fish. I know salmon woud be the obvious choice but I am looking for more options too. Are shellfish good to smoke? Octipus? Squid?
Thanks in advance.
I have been BBQing for years but am new to smoking. I have done slow cooked (5 hours) beef and pork spare ribs before on a gas grill with wood chips and cook tri-tips regularly on a Weber Lil'Smokey. Those come out pretty good, at least my friends say so.
I just picked up a used Brinkmann Pittmaster Deluxe for a smoking deal (pun intended). I will get my first attempt on the Brinkmann with an all wood fire this weekend. I was thinking of doing some pork ribs and chicken wings.
So any advice would be appreciated. I am going to look for some wood this week. I think i can get applewood because of all the orchards around here. I am also looking for a thermometer. A friend suggested to get a wireless one that has temperature alarms and a timer. Can anyone suggest a good thermometer. For larger meats (maybe eventually a birsket) do I need 2 thermometers, one for the meat and one for the smoker temperature?
Being in coastal California I'd really like to get into smoking seafood. I am not sure where to begin there so any advice would be appreciated. Like what types of fish, mostly ocean fish. I know salmon woud be the obvious choice but I am looking for more options too. Are shellfish good to smoke? Octipus? Squid?
Thanks in advance.
