Greg Schrett, who with his wife, Elizabeth, has owned and operated West Penn BBQ in Harmony for four years, spends a majority of his time brining, seasoning and preparing ribs, bacon, ham and other meats.

HARMONY — No matter when a person walks into West Penn BBQ in Harmony, there's a good chance meat is being smoked.

Greg Schrett, who along with his wife, Elizabeth, has owned and operated the business at 29 Northgate Plaza on Route 19 for four years, spends a majority of his time brining, seasoning and preparing the ribs, bacon, ham and other meats served at the restaurant. More often than not, though, he's playing a waiting game.

“It's time and temperature,” he said of the smoking and cooking process. “You just have to be patient.”

That may be the best advice Schrett has for would-be chefs who want to tackle a large slab of meat for a July 4th dinner party or outdoor gathering.

Having started his career flipping hamburgers at a McDonald's in New York, Schrett now has 31 years of experience in the food industry. He worked at high-end resorts in Florida, Georgia and South Carolina, where he picked up a knack for barbecue.

Now, it's his career. In the back of the restaurant sit two large smokers, with 300- and 500-pound capacities. Some meats, such as hams, smoke for 28 hours and take more than a week to get from kitchen to table.

The average backyard chef, however, often doesn't have that kind of time or resources. For those who are new to the process, selecting the type of smoker or grill is the first step.

There are many types available, including wood, charcoal, gas and electric. Some have cabinet slots, while others have single doors. Schrett said the single-door smoker has its drawbacks.

“Every time you open it, you drop everything and your temperature is gone,” he said.

For beginners, Schrett recommends keeping both the type of meat and recipe simple. He said ribs tend to offer the easiest amount of prep and cook time.

The membrane on the bottom of the ribs is removed, exposing the meat. Then, a dry rub should be applied.

The type of wood chips used can also vary, including mesquite, hickory, oak, cherry, apple or maple. Schrett said he uses hickory for the majority of the restaurant's meats. The chips should be soaked in water to allow smoke to form once they're placed in the smoker.

For ribs, Schrett said cooking at 225 degrees for a four-hour minimum is a good starting point. He said depending on the size of the smoker, it could take longer. Other meats, such as pork butt or brisket, can take a 12-hour minimum.

Schrett said all meats are subject to “stalls” in which the internal temperature of the meat sticks at one number for an extended period.

“Everything stalls,” he said. “There's no getting around it.”

While the first reaction may be to increase the temperature, Schrett warned that could easily lead to the meat being ruined. He said this causes the fat to render much quicker, which can dry meat out.

Stalling can also lead to constant checking of the meat, which in turn could lead to a loss of temperature. This can make a four-hour project turn into an eight-hour one, he said.

“You have to be patient with a stall,” he said.

In an effort to speed up the process, the meat can be wrapped in a foil packet. Schrett also suggested talking to those with experience and seeking advice on specific meats.

For those who find the task of preparing their own food daunting, West Penn BBQ offers bulk orders of its menu, with all meats smoked and prepared in house.

Offerings include two types of bacon, pulled pork, brisket, ribs, ham, fish, two types of sausage — including a spicy cheddar offering — and poutine topped with house-cured bacon.