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Unread 04-18-2010, 08:54 PM   #1
Twisted Martini
Knows what a fatty is.
 
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Join Date: 03-04-10
Location: Fishers, IN
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Default ECB fire management

I realize that this may be like putting lipstick on a pig, and I have aspirations to a BGE once my cash flow can handle it, but I thought I would try to figure out the best way to maintain an even amount of heat over a long cook, like for a brisket or shoulder.

Ambient temps today were in the low to mid 60's with very little wind. I filled the firebox with GFS lump, and started a chimney with more lump. I twist-tied a probe to both the lower and upper grates. I let the chiney ash over then dumped it on the lump in the firebox and waited about 15 min with the firebox exposed before putting the chamber on. (it almost caught my table on fire!) I filled the water pan, threw a chunk of hickory on, put the grates in place and off we went.

Here were the temps:
Time Top Bottom
1200 239 245
1220 263 262
1240 260 260
100 261 261
120 252 249
140 256 250
200 245 240
220 237 231

At 240 I added a chimney of lump, and again at 350. at 400 I added more water to the pan.

240 270 264
325 219 221
350 286 288
400 262 252
420 273 268
440 255 256

At 500 I added lump directly from the bag into the firebox.

500 248 242
525 225 234
540 234 244
600 229 237
620 218 226
655 200 205

So the lesson I take away from this is that I have to feed this beast about every 1-2 hours after the initial burn to keep my temps even around 240-250.

What do you guys think? Have you used anything to sustain these temps over a long period of time, or made mods to your ECB to get a better burn?
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