Brinkmann Smoke N Grill (ECB) Modifications - Page 2

qnbiker · 10-07-2010, 10:41 PM

Quote:

Originally Posted by hamiltont

Hey qnbiker, Thanks for the heads up. I'll have to compare temps next time it's runnin' to see what difference I have. Did you vent through the top or leave it as originally designed. I'm wondering if that will make a difference?? I'll find out... Cheers!!!

I used fireplace rope to seal the lid and put a 22.5 kettle vent on the top.

hamiltont · 10-08-2010, 08:01 AM

Quote:

Originally Posted by qnbiker

I used fireplace rope to seal the lid and put a 22.5 kettle vent on the top.

That's good info!! Thanks again for the heads up!! Cheers!!!

hamiltont · 10-11-2010, 08:48 AM

Update: As promised, here are some pics of "the food". This was the first live run with the modifications. I loaded the charcoal bowl full of lump & added about 10 lit briquettes on top (minion method) & filled the water bowl 3/4 full. Once the temp was steady I loaded 5 Pork Sirloin Roasts & hickory. The pork was done long before the coals went out. In fact there was enough left to do a package of brats. Actually I could have done a lot more. The total burn lasted ~8 hours. I made a few adjustments during the burn to improve the performance. I made the holes in the charcoal pan larger because the embers were clogging it up and I increased the size of the holes in the lid (3/4" to 7'8") to allow it to breathe a little better. I chopped the Pork Sirloin Roasts. They were dry as expected but a little apple juice and S&P made it very tasty! Cheers!!!

hamiltont · 06-17-2011, 11:40 AM

Just a quick update: Don't use the adhesive that comes with the stove gasket. I ended up redoing it with high-temp red RTV silicone gasket maker. THAT works!! Cheers!!!

El Ropo · 06-17-2011, 01:01 PM

If your pork loin was dry, you overcooked it. Loin is very lean, and should be taken off cooker no later than 140 (I prefer pulling at 135).

If you wanted chopped or pulled pork, you prolly should of looked for a boston butt, or picnic roast.

Also, Pork loin has a tendency to dry out doing low and slow. I prefer to cook loin at around 300, so it's not exposed to the heat as long. Lean cuts of meat in general do better at higher cooking temps, they'll be rubbery when done low and slow.

SmokinAussie · 06-17-2011, 04:59 PM

Damn... wonder what happened to MY ECB!

06-17-2011, 11:40 AM	#19
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	Just a quick update: Don't use the adhesive that comes with the stove gasket. I ended up redoing it with high-temp red RTV silicone gasket maker. THAT works!! Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

06-17-2011, 01:01 PM	#20
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	If your pork loin was dry, you overcooked it. Loin is very lean, and should be taken off cooker no later than 140 (I prefer pulling at 135). If you wanted chopped or pulled pork, you prolly should of looked for a boston butt, or picnic roast. Also, Pork loin has a tendency to dry out doing low and slow. I prefer to cook loin at around 300, so it's not exposed to the heat as long. Lean cuts of meat in general do better at higher cooking temps, they'll be rubbery when done low and slow. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

06-17-2011, 04:59 PM	#21
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Damn... wonder what happened to MY ECB! __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

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