State Fire Marshall: When You Change Your Clocks, Check Your Alarms

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STOW, Mass. — With the end of daylight savings time coming on March 13, Massachusetts fire officials issued a seasonal reminder to check smoke and carbon monoxide (CO) alarms when clocks are changed.
 
"Working smoke and CO alarms are crucial home safety tools," said State Fire Marshal Peter J. Ostroskey. "As we 'spring forward' 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."
 
Winter isn't over yet, State Fire Marshal Ostroskey said, and carbon monoxide remains a hazard even in warmer weather.
 
"Carbon monoxide is the leading cause of poisoning deaths in the United States," he said. "Many cases involve furnaces and other heating appliances, but CO is also produced by stoves, grills, and vehicles, as well as generators put into use during a power outage. We can't see, smell, or taste carbon monoxide. Working CO alarms are the only way to detect this invisible killer."
 
Replace Aging Smoke Alarms
"Just like any appliance, smoke alarms don't last forever," said Chief Michael Winn, president of the Fire Chiefs Association of Massachusetts. "An alarm's manufacturing date is 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 the alarm."
 
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. 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.
 
"Disabling a smoke alarm puts you and everyone in your home at risk," said Chief Winn.
 
Create & Practice a Home Escape Plan
"In the average house fire, you could have less than three minutes to escape after the smoke alarm activates," said State Fire Marshal Ostroskey. "Creating and practicing a home escape plan that includes two routes out will help you make the most of that precious time to get outside before poisonous gases and heat make escape impossible."
 
"Working smoke alarms and a practiced home escape plan are among the most fundamental and important tools for surviving a fire," said Chief Winn. "Be sure everyone in the home knows what to do and where to go when the alarm sounds, including young children, older adults, and persons with disabilities."
 
Senior SAFE
Nearly half of last year's fire deaths involved adults over the age of 65. More than 230 fire departments across Massachusetts have grant-funded Senior SAFE programs that may provide assistance with alarm installation and testing. 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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