Fire Officials Reminder: Change Clocks, Check Alarms

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STOW, Mass. — With the end of daylight savings time coming on Nov. 7, Massachusetts fire officials issued a seasonal reminder to check smoke and carbon monoxide (CO) alarms when you change your clocks.
 
"Working smoke and CO alarms are key to surviving a fire or carbon monoxide leak," said State Fire Marshal Peter J. Ostroskey. "As we 'fall back' this weekend, remember to check your alarms when you change your clocks.  Unless you have newer alarms with 10-year sealed batteries, this is a good time to replace the alkaline batteries in your smoke and carbon monoxide alarms or replace the entire device if it's more than 10 years old."
 
Ostroskey also highlighted the importance of CO alarms as we head into the colder months.
 
"Carbon monoxide is the leading cause of poisoning deaths in the United States," he said. "The primary sources of carbon monoxide in the home are furnaces and other fuel-burning appliances. We can't see, smell, or taste carbon monoxide, so it's important to have working CO alarms to alert you to this invisible killer."
 
Replace Aging Smoke Alarms
"Smoke alarms are like any other household appliances: they don't last forever," said Chief Michael Winn, president of the Fire Chiefs Association of Massachusetts. "Alarm manufacturing dates are printed on the back of the device. Smoke alarms usually need to be replaced after 10 years, and carbon monoxide alarms after five to seven years. If the date on your alarm is more than 10 years ago, or if there's no date at all, it's time to replace it."
 
Replacement Alarms Should be Photoelectric With 10-Year Sealed Batteries
The State Fire Code requires replacement battery-operated smoke alarms in older one- and two-family homes to be photoelectric and have 10-year, sealed, non-replaceable, non-rechargeable batteries and a hush feature.
 
"We see too many disabled smoke alarms at fire scenes where people really needed them to work," said Ostroskey. "Fire officials hope that if smoke alarms are easier to maintain, like those with long-life batteries, people will keep them in use rather than disabling them or forgetting to change out the batteries."
 
Modern Fires Burn Faster
"Changes in construction and manufacturing make today's residential fires burn faster," said Ostroskey. "In the average house fire, there are only one to three minutes to escape after the smoke alarm sounds. Working smoke alarms give you precious time to use your home escape plan before poisonous gases and heat make escape impossible."
 
"No one expects to be a victim of a fire, but the best way to survive one is to have working smoke alarms," Chief Winn said. "Take a few minutes to protect those you love by changing the batteries in your smoke alarms this weekend. And if you have parents, grandparents, or older neighbors who might need a hand, volunteer to check their alarms and change their batteries, too."
 
Home Fire Sprinklers
Home fire sprinklers can provide residents additional time to escape and contain or even extinguish a fire, but working smoke alarms are still needed to alert people to danger.
 
Senior SAFE
Nearly 40 percent of last year's fire deaths involved adults over the age of 65. More than 200 fire departments across Massachusetts have grant-funded Senior SAFE programs. Seniors who need help testing, maintaining, or replacing smoke alarms should contact their local fire department or senior center for assistance.
 
For more information on smoke alarms or the Senior SAFE program, visit www.mass.gov/dfs or contact your local fire department.

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Texas-Style Barbecue Opens for Lunch, Takeout in Downtown Pittsfield

By Breanna SteeleiBerkshires Staff

PITTSFIELD, Mass. — FireKing BBQ is making it easier to find its smoked ribs — they're in the Clocktower Building in downtown Pittsfield.

Owner Ethan Sumner has been operating as a catering service for more than a decade, with a mobile smoker for his award-winning barbecue.

"We specialize in low and slow cooking as well as grilling over charcoal and hardwoods," he said. "We love using cherry wood, apple wood, and a little kiss of hickory wood in all of our cooking. Most of our cooking, I should say. And we don't use any propane. I'm a purist in that sense. I love cooking over open flame and hot coals."

He works alongside Robear Robespierre, who helps with Sumner's sales and distribution.

Sumner said he spends hours cooking his meat, like his baby back ribs that won him first place in the 2019 Grillsdale competition in New York State. It takes him about six hours, two of them smoking at 250 degrees, to cook the ribs.

He said he wanted a space to be able to keep up with demand. Business dropped off every winter because people think of barbecue as outdoor food, and while he will cook outside even in negative temperatures, an indoor space lets him serve year-round, including football season and the Super Bowl.

He is now located at 75 South Church St. and he is no stranger to the building. Sumner had run the publication Berkshire's Best: Buys, Business, and Beyond out of the building so he knew its possibilities.

"It's funny how I've come full circle here back into the building. So I've always kind of seen this space. But I was never into culinary then. I was into publishing. So this is 13 years in the making, and I had my paper for 13 years, which again, is coincidental," he said. "So I just really like this space. It's modern. It's nice. It's clean, and that's how my food is. It's clean. It's fresh, and it's local, just like me." 

Sumner is originally from New York City and made his way to Great Barrington with his family. One of the inspirations behind his business was his father, who loved to grill outside.

"Even when we lived in New York City, he would go on the terrace of our 36-story apartment building on the third floor there was a terrace, and he would always cook on a Weber charcoal grill with charcoal, and I always was fascinated by that. And he always loved cooking outside, and he loved cooking over charcoal. And he would always make this mustard and tea leaf steak," he said. "That was a standout. It was a family favorite of ours and I could always taste the difference between something that was cooked [with charcoal]. Even when I was 7 years old I could, I always craved that certain taste that you could only get from charcoal." 

He wants customers to know he cares about his food and its quality, making sure he gets the best ingredients for his dishes.

"I want them to know that. I'm a barbecue guy, but I also offer so much more. I consider myself somebody who loves cooking over open flame, smoking meats, but I also love using fresh ingredients to create deli sandwiches and fresh salads," Sumner said. "So I want people to associate FireKing with quality. I also want to point out that I get a lot of my meat from Mazzeo's meat market. So I don't sacrifice quality, which I think is half the battle in doing what I do is getting quality meats and produce."

He hopes customer will find the eatery a comfortable atmosphere to enjoy their lunch and hangout, or grab a sandwich and go. 

"They could grab a pulled pork sandwich in about a minute and a half flat and be out of here if they want to. So there's no pressure," he said. "I love the community. I love talking to people here. Everyone in this community has been super kind and gracious, and I appreciate them. And I want to give back what they've given me."

He also plans to have DoorDash and barbecue pickup packages for families, and to have vacuum-sealed, pre-cooked smoked ribs with reheating instructions, also available for local pickup.

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