Charlotte smoker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

hollis

Newbie
Original poster
Jun 27, 2009
25
10
Hello all, first post here, but been lurking and reading for a little while :)

My name is Hollis, and cooking in general has become a new found hobby of mine, in particular, grilling and smoking :) . I just have the ECB smoker for right now, slightly modified... Drilled a few holes in the fire pan, and have rigged up some vents to cover the holes as neccisary.

As of 8:30 this morning I have 30 pounds of shoulder in the smoker, with some apple wood chunks and hickory chips, and the water pan full of apple juice. Should be good stuff in another 10-12 hours :)
 
I will snap a few pics when I take it off and pull it tonight :)

Gonna make home made buns to serve it on today too :)
 
Welcome Hollis! Sounds like you have that ECB loaded right up good! Don't forget the Qview!
 
Glad you joined us at the SMF. I hope that load of shoulder comes out the way you like it. Some great Q has come from many ECB's.
 
Welcome Hollis.
Sounds like a delicious smoke going on.
Hope it turns out great as I sit here and shake my fist up at the rainy sky.
 
Thanks for the warm welcomes guys :)

Loaded as full as I could get it! Two 7.5 pound shoulders on each rack.
So far the temps are doing great, they have stayed on the low side of "ideal"
icon_lol.gif
. I use a charcoal chimney to start my fires, and have used 2.5 loads of coal so far, with a mixture of mostly hickory chips, a few apple chips, a handful of jack daniels oak barrel chips, and apple wood chunks for smoke. The meat is at about 145 after 5 hours and the shoulders are developing some nice bark on them :)
Thanks :) . It actually threatened rain here earlier, but I stood out by the smoker and yelled at the clouds until they went away...
 
Welcome to the forum Hollis! Glad to have you aboard. I think I can smell that pork smokin' away. Mmmmmm....
Nice trick with the rain clouds... I'll have to try that!
biggrin.gif
 
Hey Hollis,

Welcome aboard! I too lurked for awhile and finally joined just recently myself.

Although I have smoked fish for years, I have just started on other forms of protein.

Posted my first qview in the poultry forum just a few minutes ago.... woo-hoo!
 
Well guys, didnt get any Q-view for you this time... :(

But it turned out great yesterday. Netted 14 pounds of pulled pork, had a great bark to it, and tastes great! 13 hours of total cooking time in the ECB, one minor hishap when the fire pan fell out, and my drip pan has a nice layer of burned apple juice in it lol.

Its all worth it though :)
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky