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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-06-2007, 01:23 PM   #1
bigmo
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Default New Gourmet ECB Owner, Tips?!

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.
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Unread 11-06-2007, 02:24 PM   #2
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We don't have it here, what makes it Gourmet? Is it more "solid" than the ECB? The store display looked like it was goiing to fall over.
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Unread 11-06-2007, 02:26 PM   #3
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Welcome aboard. It looks, from your post, like you've got it pretty much wired. Many of us started on an ECB. It's a great way to learn.

Crank it up and show us some pictures.
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Unread 11-06-2007, 03:13 PM   #4
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Quote:
Originally Posted by keale View Post
We don't have it here, what makes it Gourmet? Is it more "solid" than the ECB? The store display looked like it was goiing to fall over.

the sticker they put on it. LOL
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Unread 11-06-2007, 03:25 PM   #5
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After looking at them, I can't tell a difference. I started with a "regular" ECB. If you are cooking in the cold, get a thermal blanket like you would use for a hot water heater to keep the heat in. Also some type of barracade from the wind will help. Right when I thought I could cook on it the weather warmed up and I had to learn all over again. I use water in my pan. Never tried the sand, but have heard some people using a clay pot bottom wrapped in aluminum.
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Unread 11-06-2007, 03:33 PM   #6
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Mine was swallowed by a uds......

Minion method is key. Placing the smokey joe grate at the bottom helps, but you might also want to drill some holes in the bottom and sides of your charcoal bowl. This can help with air flow.

I had loads of fun with mine.
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Unread 11-06-2007, 05:03 PM   #7
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There's a huge difference between the ECB and the Gourmet ECB not the least of which is the fact that you can lift the barrell off and add fresh coals. The grate issues are already taken care off by the improved charcoal pan. You shouldn't need to mod it at all.

The biggest suggestion I would have is to build a very small fire. I typically only put about 4# of lit coals on at a time. I don't use water in pan, instead I just use a foiled pan with the foil about an inch above the bottom of the water pan to leave an air space. It still catches the grease but the foil doesn't get hot enough to flare up.

The only mod I made to mine was to build a damper for the coal pan to slow the fire down a little. Here are pictures of what I did





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Unread 11-06-2007, 05:10 PM   #8
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Cut my teeth on the exact green gourmet for about 10 years. Its works fairly well without the mods. On really long cooks i had to lift the barrel off, scoop out some kindsford ash residue and add some more coals. its a fuel hog compared to theWSM but you will definitely turn out great que. I wouldnt worrry about sealing the side door or the rim. You dont have a top vent on the sucker like the WSM, so it needs to breathe somewhere!. I have lots of pics of mine in action. Do a butt of two and some fatties to start, and you will be hooked.
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