- May 29, 2007
- 12
- 11
I have been smoking for a few years with an ECB. Playing with the lid and door for hours in the hot MS sun was not my idea of fun, so I figured I'd help things out a bit and buy the same model... only electric. As you probably know, it was the same thing... only without having to keep feeding it charcoal. I smoked 2 cut up fryers and a pork shoulder... babying it through both times. They oth turned out wonderful.
Based on someone's pic in another thread, I built a thermocontroller to regulate the temperature. That coupled with a 12 pizza pan with holes drilled and sitting just above the element on screws, II thought I'd solved my problem with temperature and wood fires. Constant temp, no wood sitting on the element - should reduce fires... I should be good to go.
I smoked 12 chicken breasts today. I put water in the pan, started everything up put some wood(hickory chunks) on, after it started smoking I put the chicken on both racks. I had the door shut and the dome lid fully down. Approx 4 hours later, the chicken was up to temp and I went out and wast dismayed at what I found. Chicken looked black. I pulled it out and it smelled awful. I pulled the skin off and the chicken looked OK but down in the meat it smelled awful too when I pulled it apart. 4 hours and 2 packages of breasts wasted. Help.
I know my mistakes here are numerous, so please be kind and fill in any gaps that I may have missed.
I had a wireless thermometer hanging from the top rack and the temp set to let me know if there was a fire in the grill. (it never went off). The thermocontroller held the temperature in the low 220's.
Dome lid shut. I didn't think I needed to vent the top as smoke was coming out the gaps between the body and the lid. I'm sure that was a problem. But is there anything else that I may have missed.
Any suggestions?
Based on someone's pic in another thread, I built a thermocontroller to regulate the temperature. That coupled with a 12 pizza pan with holes drilled and sitting just above the element on screws, II thought I'd solved my problem with temperature and wood fires. Constant temp, no wood sitting on the element - should reduce fires... I should be good to go.
I smoked 12 chicken breasts today. I put water in the pan, started everything up put some wood(hickory chunks) on, after it started smoking I put the chicken on both racks. I had the door shut and the dome lid fully down. Approx 4 hours later, the chicken was up to temp and I went out and wast dismayed at what I found. Chicken looked black. I pulled it out and it smelled awful. I pulled the skin off and the chicken looked OK but down in the meat it smelled awful too when I pulled it apart. 4 hours and 2 packages of breasts wasted. Help.
I know my mistakes here are numerous, so please be kind and fill in any gaps that I may have missed.
I had a wireless thermometer hanging from the top rack and the temp set to let me know if there was a fire in the grill. (it never went off). The thermocontroller held the temperature in the low 220's.
Dome lid shut. I didn't think I needed to vent the top as smoke was coming out the gaps between the body and the lid. I'm sure that was a problem. But is there anything else that I may have missed.
Any suggestions?
