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Old 08-17-2011, 08:28 PM   #19
Knows what a fatty is.
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Join Date: 06-17-11
Location: Bitan, by the river...

I've been using my modified ECB for a couple of months now, and I like it a lot. I've managed to do some nice ribs and beer butt chickens on it.

However, I have a little problem...

I know how to get it to stay around 300F or 395F for 3 hours, but I find it hard to get it low and keep it there (around 220F). It likes to stay at around 300 F with the water pan in, or 395 F without the waterpan.

I've got some holes in the lid that I can open and close. I usually leave one open, one corked with a thermometer stuck through it, and one just corked. I've also raised the charcoal grate, and put some holes in the bottom and sides of the charcoal pan. I usually cover the 3 bottom holes with foil, and then leave the 6 holes on the side of the charcoal pan open.

Anyway, what would the best way to get the temperature down to 220 (perfect rib cooking temp, right?)? Less coal? More water in the pan? Cover more holes? Something else?

Any help would be appreciated! Thanks!
In search of BBQ Nirvana...
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