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some newb questions...

creepyrat

Knows what a fatty is.
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howdy,

i have been reading the forums for a bit now and i think i will pickup an ECB and mod it...

to start with i will be doing pork for pulled pork, jerkey now and then, some chicken and pork tenderloin. these will be my most common things to start with...

is the ecb a good choice for what's listed? the closest i have come to cooking like this before is pork tenderloin with a rub on a cedar board in my grill.
 
I started with the ECB, it was great and really was forgiving as a learning tool. There was nothing I could think of to cook that the little R2D2 cooker could not handle. The lessons I learned there I still use with the WSM.
 
If the WSM isn't out of the budget you've set I'd go with that. It will be much easier to work with, and accomplish everything you listed with much less work.
 
The motto of the WSM cadre is "Buy the best and only cry once."
Keep your eyes on Amazon, as frequently the WSM will go for $199 with free shipping. Best deal you'll get on one. Check Craig's List for used ones in your area, or check with a local specialty Q store as someone may have a lead on a used WSM (it's how I got my second one).
 
i'd think about building a drum smoker instead. for about the same cost it seems easy to control temps etc
 
Go for it w/ the ECB....By the time you've got that thing figured out and humming, you'll be more than ready to move on to a WSM or whatever you want. Spend your time working on getting to know the rubs and sauces and, the most important thing-- what the meat is like when properly cooked.....
 
Go for it w/ the ECB....By the time you've got that thing figured out and humming, you'll be more than ready to move on to a WSM or whatever you want. Spend your time working on getting to know the rubs and sauces and, the most important thing-- what the meat is like when properly cooked.....


Also by that time your wife will not mind as much the extra cash getting spent since she will be hopelessly addicted to smoked meat:mrgreen: .

IMHO it's worth the extra $20.00 or so to get the "Gourmet" model of the ECB. It's a lot easier to add more coals to without having to do the leg reversal MOD on the little ECB.
 
Go for it w/ the ECB....By the time you've got that thing figured out and humming, you'll be more than ready to move on to a WSM or whatever you want. Spend your time working on getting to know the rubs and sauces and, the most important thing-- what the meat is like when properly cooked.....

Also by that time your wife will not mind as much the extra cash getting spent since she will be hopelessly addicted to smoked meat:mrgreen: .

IMHO it's worth the extra $20.00 or so to get the "Gourmet" model of the ECB. It's a lot easier to add more coals to without having to do the leg reversal MOD on the little ECB.


IMO this is the best advice for you. Spend a little now, learn how to do things the right way, then when the funds are ready, get something better/bigger.

Have fun with whatever you go with, and take pics.
 
lol, thanks everyone i thing the gourmet ECB will be my goal for now i'm tempted to go out and get one right now since i have been surfing the forum all day.

i'm guessing wally world and meijers are my first stops to find one, who normally carries them?

time to go gather up some apple tree trimmings to, free wood is good.
 
I also started w/ ECB and currently use a modified gourmet style to cook chicken in. Go ahead and get one, but check out this site http://www.randyq.addr.com/ecb/ecb.html
And rember, you can cook butts, brisket etc higher than 220 degrees. (If you try to keep and ECB at this temp you will go nuts!) Also, start with split chicken breasts. Short cook and forgiving.
 
Go with the ECB. Comes with intruction manual and recipes. Read it and then throw it away and listen to the guys here. They are much better cooks. Also, check my signature line. I started on an ECB and I still have it, although I only use it on rainy days or when I go camping.8-)
 
I used the Goument Brinkmann for over 10 years, but only used it well for the last two yrs that Ive been a Brethren. Now have a WSM. The gourment for under 50 bucks will be the best learning tool you can buy. Now go get some ribs and a butt, setup the brinkmann and send us pics this weekend. Looking forward to your success stories.
 
We don't have enough acronyms here! Took me a while to figure out what ECB meant! I've got one on my deck that I use for large pieces of meat (turkeys, hams, rib roasts) when temp control for long periods of time is critical. I've left the ECB on a timer the Wed night before Thanksgiving, and only had to add water and wood twice during the cook. Bird came out so tender people cut it with a fork. Did the same later with a half-ham the Xmas after that, and it literally melted in the mouth. It's is a very forgiving piece of equipment to learn on. Windy days are a drag, because it's not well insulated. It mainly extends the cook time. When it's too windy, though, the temps don't get high enough. I took to wrapping it in heavy-duty foil, shiny side in, to keep the temp higher while cooking. I still do larger pieces in it, but anything that takes 4 hrs or less goes in the SKD and is cooked over wood...
 
well i have it knocked down to a ecb gourmet or building myself a 55 gallon drum smoker UDS i think lol.

drums are cheap and easy to get for me i just have to burn it out making the basket may be more difficult since i don't have a welder but i can get pretty crafty with a drill and some bolts :twisted:

its down to right satisfaction with the ecb or build it and have it cheaper and possibly better with the uds.
 
There are a lot of no-weld UDS designs and since you have access to drums and a drill you should go for it! If the ECB is your budget maker get it and start smoking and see if its something you enjoy doing while you collect materials for the drum. PM any of the UDS users if you need any info, sharing ideas is what it's all about!

Brian
 
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