2nd smoking with my "Gourmet" ECB

[joe sixpack]

I did a Q-View on my first post, so most of y'all know I have the newer "Gourmet" model charcoal fired ECB.

This time out; I've added split Oak (6 months since cutting) chunks to my 2nd filling in the coal pan. This seems to be allowing the smoker to hold a nice 250-255F temperature and the smoke is quite pleasant!! The first time I used it, the temperatures kept climbing towards 300F. I shall add hickory chips to the 3rd coal pan filling.

I have found the new design of the coal pan to be quite convenient. Just a shake with welders gloves, and the ash is screened into the bottom pan which has a 1 1/4" factory drilled hole in the center of it. This modification seems to allow just enough air flow to the fire to maintain a good average smoking temp and keep the majority of under-fired coals in the pan when it's shaken.

Q-View to follow once I put the whole chickens on. (about 10:00am eastern) They've been marinating in a "Light" Miracle Whip and Montreal seasoning/rub, as well as a "Light" Miracle Whip and a garlic pepper seasoning/rub overnight. I considered placing a Vidallia Onion in the chicken cavity, but they're bad for dogs, and Muggs (my 115 lb Rottie/Black Lab taste tester) cannot share the rewards if they're in the mix.

 

[richtee]

Heh... Good man to be thinking of yer buddy there!

Sounds like Brinkmann made some real improvements there! Glad to hear, and thanks for the "review" Joe!

Smoke on!

 

[gooose53]

Welcome to the SMF!! It's interesting that the builders of these off the shelf smoker builders don't take a hint from forums like this and incorporate some of the mods we have made into production. Glad you found us...

 

[joe sixpack]

Not to say either of the following ECB's is superior, I'm just comparing them.

Guvna posted a Q-View of his ECB (electric?)

My coal-fired "Gourmet" ($30.00 LOL) ECB Looks like this:

Guvana's appears to have a fully open bottom and exterior legs, in addition to supports for the coal pan.
Mine differs greatly here:
Guvana's coal pan:



My coal pan, on top of the inverted bottom which it nests in


The inverted bottom and support legs:


Together, they make the base of the ECB:


The Boston Butt is 4 hours in. it's holding at a "perfect" 250-253F and I've got 4 hours until the chickens go on. Q-View to follow.

 

[richtee]

Guv's is a charcoal unit as well, but it has the "old style" pan, and he did some mods to allow more airflow. Your pan is MUCH improved over the old style...

 

[joe sixpack]

Thanks for the info!

My mistake.

The roast is looking good (159F internal temp 4 hours in)


I'll add 2 aluminum packets of hickory and one more chunk of live oak to the coal pan.


Time to move it up top and put the 2 chickens in below:


In it goes for about 4 hours more.


Beer time is noon.

 

[richoso1]

Glad to know you're getting a handle on the temps. I like the improved coal pan. Q View is lookin' good!

 

[joe sixpack]

Thank you very much!

As you may have noticed; in my haste to get things up and running, I neglected to place the butt in a roasting pan. I've been basting it in the juices formed in the water pan, along with the chicken which also is not in a roasting pan. Hopefully, this error will only make the exterior of the meats crispy, and not something worse.

 

[joe sixpack]

Nothing like the finished product.


Fall off the bone. Or, bone fall off the roast, if you will; tender.

My next effort: Made from scratch BBQ smoked beans. There was a family recipe for baked beans that my grandmother took to the grave. I'd like to give it a whirl, and see how close I can come to those absolutely perfect Boston baked Beans she made all those years ago.


Oh yeah! Almost forgot...

I've marked The POS Thermometer that comes with the ECB at 250F. calibrated with my wireless probe thermometer


"Warm"-"Ideal"-"Hot" Give me a break!

 

[laughingpanther]

Congratulations on a successful smoke.

 

[joe sixpack]

Thank you!
My 2nd effort. Looks like this little hobby of mine will work out just fine.