My first smoke, ever!

Mrew78 · 01-05-2013, 10:16 PM

So I finally got a chance to use my new ECB. I haven't done any mods to it, but now I understand why they are needed. It did great keeping the temp at 220 until I had to refill the water pan, after that I couldn't get it above 200. But everything came out great!

BobM · 01-05-2013, 10:44 PM

Looks good!

HankB · 01-05-2013, 10:51 PM

Looks pretty good.

On my WSM I do not worry if the water pan runs dry before the end of the smoke. It's there to help keep temperature from getting too high and by that time the charcoal is burning down and things are pretty settled. In fact, I use the amount of water left as a measure of how well I control temperature. Too hot and it boils off. Good control and there is still some left. I'm not familiar enough with the ECB to know if the same rationale applies.

Bludawg · 01-05-2013, 10:53 PM

Nice looking bird pieces/parts. Just a suggestion> stop with the water put 2" of NEW unscented cheap dollar store cat litter in the pan and foil over it. Since it is made from clay it is is a better heat sink than water, your temps will stay constant, your fuel will last longer.

Mrew78 · 01-05-2013, 11:02 PM

Thanks for the tips! The legs were perfect with wonderful smoke flavor, I had them on the top rack. The whole chicken was on the bottom rack, very juicy but very little smoke penetrated it.

landarc · 01-05-2013, 11:04 PM

Those look nicely done

djoseph74 · 01-05-2013, 11:05 PM

Quote:

Originally Posted by Mrew78

So I finally got a chance to use my new ECB. I haven't done any mods to it, but now I understand why they are needed. It did great keeping the temp at 220 until I had to refill the water pan, after that I couldn't get it above 200. But everything came out great!

Looks good! Welcome to the club!

code3rrt · 01-05-2013, 11:07 PM

Looks very good!

gtr · 01-05-2013, 11:08 PM

Those look nice! I started on an ECB - I really had some fun with that thing.

Fo Sizzle My Nizzle · 01-06-2013, 05:37 AM

Quote:

Originally Posted by Bludawg

Nice looking bird pieces/parts. Just a suggestion> stop with the water put 2" of NEW unscented cheap dollar store cat litter in the pan and foil over it. Since it is made from clay it is is a better heat sink than water, your temps will stay constant, your fuel will last longer.

Cat crap isn't a good heat sink? Wtf.

BBQ_MAFIA · 01-06-2013, 06:32 AM

Congrats on yor first cook with the ECB. The chicken legs look great.

Mrfish · 01-06-2013, 08:31 AM

Nice looking bird, I would make bones out of that in a heart beat.

I use sand as a buffer only because my family (House full of women) would freak at cat litter. Don't see any problem with it though

MountainCityOutlaw · 01-06-2013, 08:37 AM

Great looking bird, welcome to a new addiction!!

Kathy's Smokin' · 01-06-2013, 08:48 AM

Congratulations on a fine first cook!

trance309 · 01-06-2013, 08:49 AM

Looks awesome. Great job !!

01-05-2013, 10:44 PM	#2
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Looks good! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-05-2013, 10:53 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Nice looking bird pieces/parts. Just a suggestion> stop with the water put 2" of NEW unscented cheap dollar store cat litter in the pan and foil over it. Since it is made from clay it is is a better heat sink than water, your temps will stay constant, your fuel will last longer. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-05-2013, 11:04 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Those look nicely done __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-05-2013, 11:07 PM	#8
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Looks very good! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

01-05-2013, 11:08 PM	#9
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Those look nice! I started on an ECB - I really had some fun with that thing. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-05-2013, 10:51 PM	#3
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	Looks pretty good. On my WSM I do not worry if the water pan runs dry before the end of the smoke. It's there to help keep temperature from getting too high and by that time the charcoal is burning down and things are pretty settled. In fact, I use the amount of water left as a measure of how well I control temperature. Too hot and it boils off. Good control and there is still some left. I'm not familiar enough with the ECB to know if the same rationale applies.

01-05-2013, 11:02 PM	#5
Mrew78 Got rid of the matchlight. Join Date: 12-26-12 Location: Amarillo, TX Downloads: 0 Uploads: 0	Thanks for the tips! The legs were perfect with wonderful smoke flavor, I had them on the top rack. The whole chicken was on the bottom rack, very juicy but very little smoke penetrated it.

01-06-2013, 06:32 AM	#11
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	Congrats on yor first cook with the ECB. The chicken legs look great. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

01-06-2013, 08:31 AM	#12
Mrfish On the road to being a farker Join Date: 07-09-12 Location: Maquoketa, IA Downloads: 0 Uploads: 0	Nice looking bird, I would make bones out of that in a heart beat. I use sand as a buffer only because my family (House full of women) would freak at cat litter. Don't see any problem with it though __________________ Ron <*{{{}}}>< Treager Jambo 18" WSM Webber Summit Weber 22" Gold One Touch

01-06-2013, 08:37 AM	#13
MountainCityOutlaw On the road to being a farker Join Date: 06-06-06 Location: North Richland Hills, TX Downloads: 0 Uploads: 0	Great looking bird, welcome to a new addiction!! __________________ Smoke'n is the only option ~J~D

01-06-2013, 08:48 AM	#14
Kathy's Smokin' is One Chatty Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada Downloads: 0 Uploads: 0	Congratulations on a fine first cook! __________________ "Dragona" the Vision Kamado Pro, and a vision she is. 14" & 24"charcoal kettles, Weber Silver gasser Old Brinkmann vertical Smoke'n'Pit that needs new pans When all else fails just ask yourself, WWGALD??? I got a ZERO for the best back bacon I've ever tasted! *Walk in beauty, Dan Chambers.*

01-06-2013, 08:49 AM	#15
trance309 Is lookin for wood to cook with. Join Date: 12-25-12 Location: Mahopac, New York Downloads: 0 Uploads: 0	Looks awesome. Great job !!