Hi guys,
My name is Jeff, and I'm in Santa Cruz, CA. I've always wanted to kick my grilling up a notch, so I stumbled across SMF on the web and did a bunch of reading. I didn't want to invest a ton of cash (and I don't have a lot of space) so I decided on an ECB + mods.
I picked one up from Home Depot yesterday for $39, got a few accessories like a charcoal chimney and nuts/bolts/rods for some of the ECB mods, and spent a few hours last night modding the charcoal pan so it stands alone, and has a bottom vent. Then I did a little half-batch of charcoal in the thing to "cure" it. I got a little 3.75LB whole chicken, did a dry rub I found on this site (Rick's snakebitten chicken), and injected it with the suggested 1c apple juice, 1 shot rum, 1 lime's juice mixture.
Chicken set over night, and around noon I boiled a big pot of water for the waterpan, then set up some lump hardwood charcoal Minion-style and got it going: Charcoal pan about 5/6ths to the top with charcoal, 2 wedges of soaked Mesquite around the edge, and started remaining 1/6th of charcoal in my chimney starter, then poured white-hot 1/6th right into the middle of the unlit coals in the pan. Temps jumped to 325 right away, so I closed the charcoal pan vent, which didn't really make a difference. After the first hour, they seem to have dropped down to 300 / 295 range so I'm not too worried ... besides, I've read that poultry is actually OK to cook hotter than the usual 225-250. I'll just pull the thing off when its internal temp is 165 and call it a day -- will post pics in a bit!
Curious to know any tips for starting at a lower initial temperature. Maybe use cold water in the pan? Is there a charcoal technique I'm overlooking?
I'm planning to do ribs next, and I don't think those will like the 295-325 range I'm hitting now.
Time for beer & mop!
Take it easy,
-Jeff
My name is Jeff, and I'm in Santa Cruz, CA. I've always wanted to kick my grilling up a notch, so I stumbled across SMF on the web and did a bunch of reading. I didn't want to invest a ton of cash (and I don't have a lot of space) so I decided on an ECB + mods.
I picked one up from Home Depot yesterday for $39, got a few accessories like a charcoal chimney and nuts/bolts/rods for some of the ECB mods, and spent a few hours last night modding the charcoal pan so it stands alone, and has a bottom vent. Then I did a little half-batch of charcoal in the thing to "cure" it. I got a little 3.75LB whole chicken, did a dry rub I found on this site (Rick's snakebitten chicken), and injected it with the suggested 1c apple juice, 1 shot rum, 1 lime's juice mixture.
Chicken set over night, and around noon I boiled a big pot of water for the waterpan, then set up some lump hardwood charcoal Minion-style and got it going: Charcoal pan about 5/6ths to the top with charcoal, 2 wedges of soaked Mesquite around the edge, and started remaining 1/6th of charcoal in my chimney starter, then poured white-hot 1/6th right into the middle of the unlit coals in the pan. Temps jumped to 325 right away, so I closed the charcoal pan vent, which didn't really make a difference. After the first hour, they seem to have dropped down to 300 / 295 range so I'm not too worried ... besides, I've read that poultry is actually OK to cook hotter than the usual 225-250. I'll just pull the thing off when its internal temp is 165 and call it a day -- will post pics in a bit!
Curious to know any tips for starting at a lower initial temperature. Maybe use cold water in the pan? Is there a charcoal technique I'm overlooking?
I'm planning to do ribs next, and I don't think those will like the 295-325 range I'm hitting now.
Time for beer & mop!
Take it easy,
-Jeff