bigmo
Knows what a fatty is.
My better half and kids bought me a GREEN GOURMET ECB.
I am excited to have a new toy.
I'm planning on using it the first time in a couple weeks.
I've done a little research and here are some of my notes..
> I know the most important mod is to add a grate to the charcoal pan. I'm using a grate out of a old Smokey Joe knockoff. I'm going to clip it in four places and bend down the wire to make 1 1/2 to 2 inch supports.
> I plan to rest the gECB on three bricks for better clearance off the ground and place a pan underneath to catch any stray sparks.
> I have no plan to install a replacement thermometer. A wired digital thermometer, an analog oven thermometer and instant read meat thermometer should do fine for my temperature monitoring needs.
> From what I've read the Gourmet ECB is pretty well ventilated compared to the regular ECB. When needed I will use aluminum foil to seal the lid gap and/or plug the bottom vent hole to decrease ventilation or increase ventilation by cracking the door.
> I know temps are controlled with the type and amount of fuel. I'll use the Minion Method and a full load of charcoal briquettes until I get the hang of how my gECB runs. I'll see what temp she settles into. As I learn I'll fine tune.
> I have not decided about using water or sand in the pan. I'm leaning toward sand but will use water for the first few cooks at least.
> With my help I belive she can turn out good Q.
More tips, suggestions or corrections would be appreciated.
Pics of your own ECB in action and/or words of encourgment would also be great.
I am excited to have a new toy.
I'm planning on using it the first time in a couple weeks.
I've done a little research and here are some of my notes..
> I know the most important mod is to add a grate to the charcoal pan. I'm using a grate out of a old Smokey Joe knockoff. I'm going to clip it in four places and bend down the wire to make 1 1/2 to 2 inch supports.
> I plan to rest the gECB on three bricks for better clearance off the ground and place a pan underneath to catch any stray sparks.
> I have no plan to install a replacement thermometer. A wired digital thermometer, an analog oven thermometer and instant read meat thermometer should do fine for my temperature monitoring needs.
> From what I've read the Gourmet ECB is pretty well ventilated compared to the regular ECB. When needed I will use aluminum foil to seal the lid gap and/or plug the bottom vent hole to decrease ventilation or increase ventilation by cracking the door.
> I know temps are controlled with the type and amount of fuel. I'll use the Minion Method and a full load of charcoal briquettes until I get the hang of how my gECB runs. I'll see what temp she settles into. As I learn I'll fine tune.
> I have not decided about using water or sand in the pan. I'm leaning toward sand but will use water for the first few cooks at least.
> With my help I belive she can turn out good Q.
More tips, suggestions or corrections would be appreciated.
Pics of your own ECB in action and/or words of encourgment would also be great.
