All rubbed down and ready for the smoker!

Discussion in 'ECB Owners Group' started by 509smoker, Apr 10, 2015.

  1. Soooooooo..

    How did it come out??
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Yeah, give us some details man!
  3. Not as good as expected, great flavor, just not fall off the bone. I had trouble getting the temps up to 225 for the first 2+ hours. I did a couple of mods to the ecb and didn't do a test smoke. I eventually figured out my problem and after that the smoker rocked and held a solid 225. Looking forward to the next cook. Just an fyi, if ya add a rope gasket you will need at least one vent on the roof, I have one but will be adding a second. If you don't add a vent up top you will struggle to get temps up, needed more air flow, that was my problem.
  4. Bummer....

    Know what you are up against.

    The number of times I seem to have made things worse while on my way success are legion.

    I`d like to see how you do the vents, since I`m considering adding the rope gasket to mine.

    Right now I`m running a bunch of different venting contraptions thru my head.

    Good luck on the next smoke.
  5. timberjet

    timberjet Master of the Pit

    I made mine out of soup can lids way back when I had an ECB. Just bolt through the center and drill your holes. You can open or close as needed. With a little hammering over something round you get the curved shape you need. Worked for years before I turned it into a flower pot.
  6. thinblueduke

    thinblueduke Meat Mopper

    I've read from several sources that the exhaust vent (the top vent) shouldn't be used for temp control.  That should be done at the air intake source, under the charcoal.  I don't know much else about it, but I'm happy with ten 1/4" holes on the lid of my ECB, with no cover, just always open.  The only problem I've encountered is when I'm smoking in the rain.

    Then again, I primarily use butane canisters for fuel.  When I'm using charcoal, I regulate the temp by monitoring the amount of charcoal in the pan.  The airflow stays more or less constant.
  7. Nice little niche you`ve carved out for your smoking area.

    Guessing available space is a premium where you are.

    On the venting, I`m in no rush..Probably over-think it and end up doing something rash, only to find the "perfect" solution a day or so after..

    I suppose you could fabricate an "umbrella" of some sort to keep the rain out attached to the lid????????

    If I`m understanding what I`ve read correctly( Big If ), the rope gasketing is used to help maintain the HEAT, not to hold the smoke in?

    I`ve already had a BAD smoke, where the end product was bitter tasting, which I found out was due to not letting the smoke out, letting it go "stale" and even a bit of creosote to form on the meat...UGH.


    The gasketing and high temp sealant can sit in the garage mocking me until I decide on a vent.

    Thanks for the replies and good luck on your next smoke. 

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