Fire

[Rub-A-Dub]

FIRE CONTROL!!!!! FIRE CONTROL!!!!! MY SAVINGS FOR FIRE CONTROL AAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!!! :icon_pissed :icon_pissed :icon_pissed
This ECB is getting to me!!!! Guess Im going to have to make a fire basket. Tried the minion method 4 times and stilll can't get it right. Thanks for listening. Looks like there might be a UDS in my future.

[Smokin' Gnome BBQ]

I use 3 gurus and now have a felloew BRETHEREN helping me with the baskets!!good luck pm ne if you need the address for the welder guy!!!!!

[vr6Cop]

Save yourself and go buy a Big Green Egg (or Primo, or Grill Dome, or Komodo, etc). Mine hasn't moved from 240 dome temp in the last 5 hours. :biggrin: Without any stoker or guru. :razz:

[QansasjayhawQ]

FIRE CONTROL!!!!! FIRE CONTROL!!!!! MY SAVINGS FOR FIRE CONTROL AAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!!! :icon_pissed :icon_pissed :icon_pissed
This ECB is getting to me!!!! Guess Im going to have to make a fire basket. Tried the minion method 4 times and stilll can't get it right. Thanks for listening. Looks like there might be a UDS in my future.

The 'secret' to fire control is making certain that your cooking system is as air tight as it can be.

After inspecting the ECB at my neighborhood hardware store, it is apparent that there is no air tightness to the design. The fire sits on a pan that sits up on a ledge created by notches in the tops of the legs with a relatively huge gap around the edge of the pan. This makes it incredibly challenging to have any fire control at all. You do have the vent at the top which should help fill the cooking chamber and eventually the fire pan area with carbon monoxide, eventually helping to smother the fire to a certain extent, so that's some kind of fire control.

I know that a lot of people get reasonably good results with the ECBs - or at least that's what a lot of them write - so fire control must be possible.

Another element to fire control that I've experienced is the quantity of the fuel used. I used to use ten pounds of charcoal on my Weber kettle and I used to dump two chimneys of lump in the firebox of my Brinkmann. It was always very difficult to control temps in either cooker.

Now I know that one chimney of charcoal is more than enough to get each cooker up to temperature. If I add too many splits of wood to my charcoal or lump, the temperatures can spike.

So, try starting with less fuel and add smaller amounts when you see the temps dip.

Hope this helps!

[Rub-A-Dub]

Nice!!! Iwould pull out my hair but I don't have any left. LOL

[Rub-A-Dub]

will try tyvm

[JohnMcD348]

How are you with hand tools? Ever consider Modding it?

[Rub-A-Dub]

this smoke-n-pit lets the smoke out all around the lid. With the same amount of time it would take to mod it, I could make a UDS I think. The Smoke-n-pit would be good if I could seal the lead. Just don't know the best way.:shock:

[Countryhb]

Ever think about using felt? It's cheap, easy, and pretty darn good.

[QansasjayhawQ]

this smoke-n-pit lets the smoke out all around the lid. With the same amount of time it would take to mod it, I could make a UDS I think. The Smoke-n-pit would be good if I could seal the lead. Just don't know the best way.:shock:

That's interesting because my smoke-n-pit doesn't leak horribly . . . although it does a bit.

I think I'd try the felt idea. My smoke-n-pit has been a decent tool, once I learned fire control . . .

[MostLarge]

Finally found some poor sucker to come and buy my smoke n pit for $50.
Worst design ever. Why bother with the exhaust stack if the smoke just goes out from under the lid wherever it wants. I didn't want the thing in the first place. It was given to me as a wedding gift and the person who bought it didn't know any better. My yard looks a little less Sanford and Son now.
Down to eight grills and smokers now. The wife is happier too.

If there is a Brethren out there who wants a Brinkman smoke king (bandara style) and live in central fl, send me a PM. It might be your lucky day!!!!

[QansasjayhawQ]

Finally found some poor sucker to come and buy my smoke n pit for $50.
Worst design ever. Why bother with the exhaust stack if the smoke just goes out from under the lid wherever it wants. I didn't want the thing in the first place. It was given to me as a wedding gift and the person who bought it didn't know any better. My yard looks a little less Sanford and Son now.
Down to eight grills and smokers now. The wife is happier too.

If there is a Brethren out there who wants a Brinkman smoke king (bandara style) and live in central fl, send me a PM. It might be your lucky day!!!!

OK - I think I see that there is some confusion here . . .

I thought that Rub-A-Dub was using an ECB which I thought stood for El Cheapo Brinkmann. THIS is what I thought RAD was using (http://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=Charcoal+Smokers+%26+Grills&sku=810-5301-C&id=288).

I use a Brinkmann Smoke'NPit Pitmaster Deluxe (http://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=Charcoal+Smokers+%26+Grills&sku=805-2101-S&series=OUT-1001-9&seriesname=Pitmaster&id=283)

If you're using the smoke-n-pit unmodified, MostLarge . . . well, that's the pits. You need to apply most of the modifications in the Bandera 101 document (http://www.bbq-brethren.com/modules.php?op=modload&name=UpDownload&file=index&req=getit&lid=95) to it. Once you've done that and practiced a bit, it's not so bad.

[Rub-A-Dub]

Sorry about the mixup. I ahve the smoke-n-pit. Misunderstood the acranims.

[QansasjayhawQ]

Sorry about the mixup. I ahve the smoke-n-pit. Misunderstood the acranims.

Hey, nothing to be sorry about there, RAD. It's just helpful to know what you're cooking on when thinking about what might be going on with your fire control.

It's all good!