Ramblings from a Boston Boy stuck in New York
Monthly Archives: April 2010
19-April-2010Posted by on
Every journey requires a mode of transportation and this one is no exception. In order to smoke you need – surprise, surprise – a smoker!
There’s many different routes you can take here but you’re basically looking at making two decisions – size/shape and fuel source. As far as size and shape goes, you can pick an offset firebox, a cabinet-style smoker, a pellet-style smoker, or your traditional grill (with some modifications to your grilling approach). You’re fuel sources are traditionally charcoal, wood, propane, or electric. Most fuel sources can be matched with most shapes, with the exception being the offset firebox. This option tends to be wood or charcoal only.
The good folks at HomeBBQ.com do a great job of explaining the differences between all the different types of smokers in their article What is the Best “1st” Smoker. I’ll leave it to you to read up on it – no sense is me reinventing the wheel with regards to that article.
Now that we’ve laid a little groundwork on the different types of smokers, it’s time to talk about the smoker I selected. At the end of the day, I had a decision to make – do I want to be forced into learning fire management or do I want to have a better chance of scoring some early victories with my smoker? Obviously, I want to make this more than a fling and, as such, I decided to go the propane or electric route. I decided on this route because all the research I did tended to suggest that folks who aren’t familiar with the art of smoking will be overcome by learning both the fire management and the cooking part of smoking. After a lot of research and review reading, I decided on the Brinkman Gourmet Electric Smoker.
I’m really looking forward to using this smoker. I’d love to hear any experiences that anyone has had with it.
19-April-2010Posted by on
It’s kind of ironic that my first post on here is about grilling and not smoking, but I’m sure you’ll deal with it. I am aiming to get in the habit of recording most, if not all, grill and smoke sessions here, so bear with me while I get things going.
We were looking to do something pretty easy this evening. In an effort to help facilitate lunch for the week, we figured we’d grill up a bunch of boneless chicken breasts and then use them for salad and what not during the week. Anyway, read about what we did after the jump. Read more of this post
18-April-2010Posted by on
So, after years and years of throwing raw meat on fire and eating the deliciousness that results, I’m changing up the pace a little and experimenting with the world of smoking. I welcome you to join me as I chronicle my experiences – both on the smoker and on the grill. There should be comedy, successes, failure, and good eats along the way. Thanks for joining us!