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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-26-2008, 08:38 PM | #1 |
is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
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ECB has arrived
& wife has named it all ready "R2D2"
I will post pics tomorrow when I season it .... will be doing the mods this weekend but just want to play with fire now maybe even throw a couple of fatties on after about a 2 hour seasoning session. need to stop and pick up supplies for the mods and also pick up a couple of butts to cook over the weekend
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BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS |
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03-27-2008, 10:00 AM | #2 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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Looking forward to the pics, and enjoy your new toy.
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Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
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03-27-2008, 12:24 PM | #3 |
On the road to being a farker
Join Date: 06-12-07
Location: Denver
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Good luck, that's what I'm running... though looking to upgrade a bit.
The mods and the minion method and you'll be in good shape. It also helps me if I run it up to 250 or so before I put meat on, then let the meat pull the temp back down to 225 or so, otherwise it's hard (for me) to get the temps up.
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Andy in Denver |
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