I'm Brian, from the lovely little village of Millbrook, New York. I've owned a New Braunfels horizontal smoker with offset firebox for about 6 years now. I'm not as serious about smoking as most of you characters are, but I love it anyway.
I'm a high school chemistry teacher, am married to Kim for 5 years, our first son Jason is 2 years old and his younger sibling is in the oven (not the smoker). Hmm...maybe I should tell people we "have a ham in the smoker" instead of "a bun in the oven". I play guitar, like hiking and fishing, and am a soccer fan: New York Red Bulls and Newcastle United. If NUFC gets relegated, I'll support Chelsea.
I generally use hickory that I purchase from Home Depot or Lowe's...but lately I've been dabbling in maple and apple (I have a side job on an estate and can get lots of fresh wood for free). You'll see in my other post that I've been having some trouble keeping the wood outside and seasoning it long enough and preventing moisture and mold and blah blah blah. Any inexpensive suggestions for outside wood storage are welcome.
I keep it simple: I smoke sausages, ribs, chicken, pork chops. I use simple marinades and rubs, but that's it. I like to let the smoke do the work.
I have to work on using less heat and more time. "Low and slow is the way to go" .... I read that once. My meat generally comes out BLACK...but not totally burned. I don't mind the blackness, but the meat is kinda tough, and generally not appealling to others I serve it to.
I'd like to be able to do an all-day smoke...but it never seems to go that long. I'd like some suggestions...maybe I'm using too much charcoal and too much smoke or something.
Glad to be here....!!!!! Thanks much if you've read this far!!!
I'm a high school chemistry teacher, am married to Kim for 5 years, our first son Jason is 2 years old and his younger sibling is in the oven (not the smoker). Hmm...maybe I should tell people we "have a ham in the smoker" instead of "a bun in the oven". I play guitar, like hiking and fishing, and am a soccer fan: New York Red Bulls and Newcastle United. If NUFC gets relegated, I'll support Chelsea.
I generally use hickory that I purchase from Home Depot or Lowe's...but lately I've been dabbling in maple and apple (I have a side job on an estate and can get lots of fresh wood for free). You'll see in my other post that I've been having some trouble keeping the wood outside and seasoning it long enough and preventing moisture and mold and blah blah blah. Any inexpensive suggestions for outside wood storage are welcome.
I keep it simple: I smoke sausages, ribs, chicken, pork chops. I use simple marinades and rubs, but that's it. I like to let the smoke do the work.
I have to work on using less heat and more time. "Low and slow is the way to go" .... I read that once. My meat generally comes out BLACK...but not totally burned. I don't mind the blackness, but the meat is kinda tough, and generally not appealling to others I serve it to.
I'd like to be able to do an all-day smoke...but it never seems to go that long. I'd like some suggestions...maybe I'm using too much charcoal and too much smoke or something.
Glad to be here....!!!!! Thanks much if you've read this far!!!
