Glenn_S
Is lookin for wood to cook with.
So I have temporarily combined my 2 ECB's. The electric on the bottom, and the body of the standard on top.
I'm thinking about permenantly attaching them together to get the proper height from the heat source, cut a larger door in the top section for meat access and build a proper charcoal setup in the bottom.
I'm also going to use a lid from a small charbroil grill, which fits better than the stock one.
Tonight's cook is using a combo of the electric and some charcoal with hickory for flavor. It is holding right at 230 at the lid using a digital, not the cheap temp guage in the lid.
Thoughts?
I'm thinking about permenantly attaching them together to get the proper height from the heat source, cut a larger door in the top section for meat access and build a proper charcoal setup in the bottom.
I'm also going to use a lid from a small charbroil grill, which fits better than the stock one.
Tonight's cook is using a combo of the electric and some charcoal with hickory for flavor. It is holding right at 230 at the lid using a digital, not the cheap temp guage in the lid.
Thoughts?