RoFoBlade
Found some matches.
Retired long time charcoal kettle cook-out guy. (after reading threads here, don't feel qualified to use the term bbq)
Anyway, when visiting my son & family last month in Tampa he introduced me to his smoker. Big 55 gal drum affair with hang hooks and horse shoe handles. He cooked up a few racks of ribs one night, did a couple chickens the next night and both meals were terrific. So now it seems kind of lame doing ribs on the kettle and tossing in some hickory chips and calling that smokin'!
Couple days ago while following my wife around a big box store I just happened to wander over to the outdoor department and spotted a Kingsford water smoker - grill combo. (finding out it's probably a re-badged ECB) It was really inexpensive so I bought it. Couldn't wait to give it a try so even though it was in the mid 40's and windy as heck, I soldiered on. Got a rack of ribs, dry rubbed in the fridge overnight, and fired this thing up. I could not maintain a steady temp in the range suggested (225-250) without tending to this charcoal eater every 15-20 minutes. Think Buster Keaton in "The General". I did bring water to be added up to a boil. That helped a bit. Anyway they turned out OK for a 1st timer. Probably went through a bag and 1/2 of charcoal. I'll chalk it up to the wind and the fact that this smoker is open around the bottom letting in a lot of air and speeding up the charcoal consumption. The grate is kind of small as well.
Looking forward to learning a lot from this community. And saving up for a proper water smoker. A WSM perhaps?
Anyway, when visiting my son & family last month in Tampa he introduced me to his smoker. Big 55 gal drum affair with hang hooks and horse shoe handles. He cooked up a few racks of ribs one night, did a couple chickens the next night and both meals were terrific. So now it seems kind of lame doing ribs on the kettle and tossing in some hickory chips and calling that smokin'!
Couple days ago while following my wife around a big box store I just happened to wander over to the outdoor department and spotted a Kingsford water smoker - grill combo. (finding out it's probably a re-badged ECB) It was really inexpensive so I bought it. Couldn't wait to give it a try so even though it was in the mid 40's and windy as heck, I soldiered on. Got a rack of ribs, dry rubbed in the fridge overnight, and fired this thing up. I could not maintain a steady temp in the range suggested (225-250) without tending to this charcoal eater every 15-20 minutes. Think Buster Keaton in "The General". I did bring water to be added up to a boil. That helped a bit. Anyway they turned out OK for a 1st timer. Probably went through a bag and 1/2 of charcoal. I'll chalk it up to the wind and the fact that this smoker is open around the bottom letting in a lot of air and speeding up the charcoal consumption. The grate is kind of small as well.
Looking forward to learning a lot from this community. And saving up for a proper water smoker. A WSM perhaps?
