Everything is coming together

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ron eb

Meat Mopper
Original poster
Mar 22, 2012
173
12
Baltimore
Just picked up an 8 pound pork shoulder to put on late Friday to chow on with company Saturday afternoon. Also picked up some of the final parts I need for my ECB mods. All I need is a gasket for the lid. I have time to get these mods in for the long apple wood smoke and apple juice/cider spray down. Will I have time for a test burn. We will see.
 
Don't forget to post up some pics of the mods, or ask questions if you need help. Everyone here is willing to point you in the right direction and when it comes to ECB mods there are many that you can do. Just getting the right combo that works for you will make all the difference! 
 
Ok. New thermometer in the lid and one damper. Three dampers in the bottom pan. Things are going to plan. Now for the gasket.
I put 3 inch bolts on the bottom dampers to extend out from the bottom of the pan for easy adjustment.
 
Looks Like a plan. I was wondering how you would open and close those bottom dampers without some sort of extension. Loosk smart to me. Keep up the good work!
 
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The dampers did not flatten perfectly to match the flatness of the bottom of the pan. I think a little air will get through if I fully close 

but I think most all of the time they will be a quarter open or so. Any thoughts. I am going to have to plug that dumb hole in the middle.
 
The dampers did not flatten perfectly to match the flatness of the bottom of the pan. I think a little air will get through if I fully close 

but I think most all of the time they will be a quarter open or so. Any thoughts. I am going to have to plug that dumb hole in the middle.
I don't think it is that critical. When you go to choke down, if it is still letting in to much air, then you can make an adjustment. 
 
Mine didn't flatten out perfectly either. When I'm cooking I have been running my two at about 1/4 " and when I'm done they still cut off enough oxygen to kill the fire.
 
Hey Hardwater, What kind of charcoal are you using. You getting good results from your mods. I think I'm looking at a 13 hour smoke.
 
I'm using cowboy lump. I am smacking my larger chunks with a hammer to even them out. I'm getting pretty good results. Steady temps 220-240, it really holds 225-230 quite well, but I get a few mild flare ups and downs. For me to do a 12 hour burn, I'd probably have to change coals 3 times. I'm using the snake method, about 3/4's away around the coal pan and lighting a 1/4 chimey. I found myself adding a couple of handfuls at the end of 6 hours. I probably should of sooner, I was running a little low towards the end.
 
Dampers top and bottom, new temp gauge, and I plugged that dumb hole. Picking up the lid gasket in the morning. I'm getting jacked for some pulled pork come Saturday. Keep ya posted.
 
OK, the transformation is complete. Gasket is on. I used a more flexible high temp glue as the glue that it came with got some bad press from some of our fellow members. Hopefully I can do a test burn tomorrow night. I'm getting jacked!
 
Loaded up and ready for 4 am blast off.
Paraffin cubes are a weber product used to start charcoal. Instead if lighting a chimney
to ignite.
 
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