Just got an ECB, whole chicken, corned beef, Q view

Discussion in 'Charcoal Smokers' started by idahomuskrat, Apr 11, 2016.

  1. idahomuskrat

    idahomuskrat Smoke Blower

    So yesterday evening I picked myself up an ECB gourmet charcoal smoker for #25. It is the green one. The guy had only ever used it once and then cleaned it up and stuck it in his garage. I figured hey for $25 and maybe that much in mods I can't go wrong. Ill take pics later for everyone to see.
     
    Last edited: Apr 13, 2016
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  3. idahomuskrat

    idahomuskrat Smoke Blower

    So here she is. No mods yet, but i am seasoning her right now. Will be using it tomorrow to do a whole chicken and a corned beef. Planning to use a fridge magnet to choke the hole on bottom.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like some nice smoke.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Smokin!

    I started out charcoal smoking on a Mecco smoker. Horrible thin crappy thing. Turned out some good que on it. It was a $25 smoker too. Smoked a turkey on thanksgiving with it blowing 25-30, snowing sideways and temps in the upper 20's. Only thing that saved me was the box I made out of 4" rigid foil faced insulation.

    As far as the ECB goes I always liked the necktie mod!

    http://www.smokingmeatforums.com/t/138591/chucky-on-redneck-tie-ecb-the-final-voyage
     
  6. idahomuskrat

    idahomuskrat Smoke Blower

    Ok here we go. Just fired up the smoker. I put a ring of unlit coals around the outside of charcoal pans put several chuncks of apple wood in the center. I have a can lid held in place by a magnet covering 3/4 of the bottom air hole. I tin foiled around half the lid. I then lit about thirteen coals and put on one side of the unlit coals. It is heating up now. The menu today is whole chicken and a corned beef. I made my own bbq sauce this morning. I am kinda anxious to try it but fear it might not be as good as i hope. When the smoker gets to temp i will take pics of meat as i set into place. Chicken on bottom corned beef on top. I am using a wireless maverick i just got last night and will shoot for 195 on the beef. Wish me luck first time doing this.:popcorn
     
  7. idahomuskrat

    idahomuskrat Smoke Blower

    5# chicken
    1.5# corned beef

    And we are smokin!:sausage: :grilling_smilie:
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!

    Al
     
  9. idahomuskrat

    idahomuskrat Smoke Blower

    Thanks! Just hit 78* F
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm in

    [​IMG]
     
  11. idahomuskrat

    idahomuskrat Smoke Blower

    Temp on smoker is holding steady half way between the I of Ideal and Warm. Corned beef just hit 117*F.
     
  12. idahomuskrat

    idahomuskrat Smoke Blower

    Corned beef currently reads 131*F. Smoker was cooling down so I moved coals around and added more. BTW I am using Kingsford Professional Charcoal. Another tid bit of information is I also took the grate off my mini weber and dropped in the bottom of the Charcoal pan to give it a little more breathing room. I will be doing Mods to this thing later so can only use what I have at the moment.
     
  13. idahomuskrat

    idahomuskrat Smoke Blower

    OK I now have time to tell you guys what all I did to the meat. The corned beef I soaked in cold water over the course of 3 hours. I then pulled it out shook off the excess water and smothered it in mustard.  I used fresh cracked pepper and minced garlic covering every inch. I then wrapped in plastic wrap for a couple hours. The chicken I hit with cracked pepper, sea salt, garlic powder, and brown sugar. I also wrapped it in plastic wrap for a couple hours.

    I also made my own BBQ sauce. I used apple cider vinegar, black strap molasses, brown suger, minced garlic, whole onion, ketchup, sriracha, chili powder, Spanish paprika, olive oil, and water. It all went in blender until smooth adding here and there to taste then heated on stove. Turned out sweet and spicy with a bit of tang to it. I think I will use it on the chicken only this time.

    Corned beef sitting at 143*F
     
    Last edited: Apr 13, 2016
  14. idahomuskrat

    idahomuskrat Smoke Blower

    IT 152*F
     
  15. idahomuskrat

    idahomuskrat Smoke Blower

    IT stalled and sitting at 158-159 for about last thirty mins. Kicked up the temp a little by adding a few more chuncks of apple wood and opening the intake a little.
     
  16. idahomuskrat

    idahomuskrat Smoke Blower

    IT just hit 160*F I checked coqls stirred and shook ash out still have tons of fuel left. Goin on five hours so far and no temp swings. I am very impressed with this smoker so far on how well it is performing.
     
  17. idahomuskrat

    idahomuskrat Smoke Blower

    IT hit 169 then dropped to 163 if it doesnt move soon i will finish it in the oven
     
  18. idahomuskrat

    idahomuskrat Smoke Blower

    H
    Pulled the chicken
    So the cicken turned out great. It looks darker then it is in the pic. The sauce i made is kind of lacking. I think it would be best used for ribs. All and all though the chicken was smokey and full of flavor.Thumbs Up
     
    Last edited: Apr 13, 2016
  19. idahomuskrat

    idahomuskrat Smoke Blower

    Corned beef just got pulled with IT of 195. Wrapped in foil and towel letting rest. Will take pics when finished.:drool
     
  20. idahomuskrat

    idahomuskrat Smoke Blower

    So the chicken smoked for seven hours and the corned beef took seven and a half. Not sure how long i am supposed to let the beef rest though so i am thinking to watch temp and when it hits 165 ill cut it up.
     

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