Fathers Day ~ 1st time Smoking

[Steve]

That was my first smoker, and I still have and use it periodically.

Here are some mods that will make cooking with a ECB a little easier.

If you drill holes in the fire pan, make sure that you have a metal pan under the smoker and DO NOT fire that thing up on a wood (or anything combustible) deck. The early ECBs had vent holes in the firepan until someone burned down their house and sued.

I do not use liquid in the water pan personally. I prefer the "bark" that my rub gives and steam from the liquid is not real condusive to that. The objective is to provide a "thermal barrier" between the heat source and the food so that you are cooking with an indirect heat as opposed to a direct heat source. Instead, I use playground sand in the water pan. Works well, you can sift out any grease dripping, and it's easy to clean up afterwards.

BTW, I use a probe thermometer with a wireless reciever. Not only can I move to whatever smoker I am using, but with the wireless reciever, I can be anywhere I wnat and still know my temps. Some of the best ~$30 I spent.

Just my worth, your millage may vary!

My herd (most of them at least )



My Hot Rodded ECB



Oh, and the most important part...post up pictures!

[363]

Originally Posted by steve

That was my first smoker, and I still have and use it periodically.

Here are some mods that will make cooking with a ECB a little easier.

If you drill holes in the fire pan, make sure that you have a metal pan under the smoker and DO NOT fire that thing up on a wood (or anything combustible) deck. The early ECBs had vent holes in the firepan until someone burned down their house and sued.

I do not use liquid in the water pan personally. I prefer the "bark" that my rub gives and steam from the liquid is not real condusive to that. The objective is to provide a "thermal barrier" between the heat source and the food so that you are cooking with an indirect heat as opposed to a direct heat source. Instead, I use playground sand in the water pan. Works well, you can sift out any grease dripping, and it's easy to clean up afterwards.

BTW, I use a probe thermometer with a wireless reciever. Not only can I move to whatever smoker I am using, but with the wireless reciever, I can be anywhere I wnat and still know my temps. Some of the best ~$30 I spent.

Just my worth, your millage may vary!

Oh, and the most important part...post up pictures!

Awesome thanks for the tips, I am gonna def do a few of these mods at least, is there a nice simple rub to help produce a good bark?

[Steve]

Originally Posted by 363

Awesome thanks for the tips, I am gonna def do a few of these mods at least, is there a nice simple rub to help produce a good bark?

BTW, I am in no way associated with the website that I linked to, but I have made several mods that he illistrated. I have not tried any of his recipies.

As for a rub, look up Alton Brown's website. He did a pretty good show on BBQ a while back and he gave a nice beginners basic rub. Just remember, a recipe is only a guide, play with it to make it your own. There also several rubs availiable at various supermarkets and such. Bad Byrons Butt Rub is hard to beat for a commercial rub

[Steve]

Originally Posted by 363

...is there a nice simple rub to help produce a good bark?

You can also do a search thru the recipies as well as the "What's in your Smoker" thread. As I recall there have been a few posted. I would rather give you a base to start out with and then have you add/subtract things that you like/don't like. Beware, it is a slippery slop like any other. We have been perfectiong our rubs and sauces for the last 15 or 20 years

[Remo]

Originally Posted by steve

That was my first smoker, and I still have and use it periodically.

Here are some mods that will make cooking with a ECB a little easier.

If you drill holes in the fire pan, make sure that you have a metal pan under the smoker and DO NOT fire that thing up on a wood (or anything combustible) deck. The early ECBs had vent holes in the firepan until someone burned down their house and sued.

I do not use liquid in the water pan personally. I prefer the "bark" that my rub gives and steam from the liquid is not real condusive to that. The objective is to provide a "thermal barrier" between the heat source and the food so that you are cooking with an indirect heat as opposed to a direct heat source. Instead, I use playground sand in the water pan. Works well, you can sift out any grease dripping, and it's easy to clean up afterwards.

BTW, I use a probe thermometer with a wireless reciever. Not only can I move to whatever smoker I am using, but with the wireless reciever, I can be anywhere I wnat and still know my temps. Some of the best ~$30 I spent.

Just my worth, your millage may vary!

My herd (most of them at least )



My Hot Rodded ECB



Oh, and the most important part...post up pictures!

That setup don't suck bro!!