Today's smoke...in progress (qview)

Discussion in 'ECB Owners Group' started by raspy87, Aug 6, 2013.

  1. raspy87

    raspy87 Fire Starter

    3# broiler boned out (my first attempt) rubbed with Jeff's rub. Then stuffed with ham and cheddar.


    The first attempt at the minion! With brinkman smoke box.


    A little too hot!!!

    Vent on top wide open firepan vent completely shut. Gonna through it on anyway. Any suggestion?

    Cheers
     
  2. mike65

    mike65 Meat Mopper

    How much charcoal did you use?
     
  3. raspy87

    raspy87 Fire Starter

    4 two handed scoops for the cold coals and just about 3/4 of chimney for hot coals.

    Secondly my chips start producing white bellowing smoke after about half an hour, is this normal?
     
  4. raspy87

    raspy87 Fire Starter


    White smoke =BAD....right?
     
  5. mike65

    mike65 Meat Mopper

    White smoke is good. Black smoke = bad.
     
  6. mike65

    mike65 Meat Mopper

    Considering how big your hands are, 4 - 2 handed scoops sounds like alot. Did the temp ever come back down in a hour or so?
     
  7. raspy87

    raspy87 Fire Starter

    Mike

    Nope. Stayed around 290* for the entire smoke. I'm gonna tone it down for my big smoke on Saturday. However I am pleased at how well the temps held.


    Finished product was delicious and edible which is what really matters to me!
     
  8. mike65

    mike65 Meat Mopper

    Looks good !  Good to hear it stayed at 290.  
     
  9. bobank03

    bobank03 Smoking Fanatic

    Looks good to me! How long did your pan stay hot after the bird was done? The last time I ran the ECB I used about half that much. About a half chimney to start and about a full chimney for the rest of the pan. I did switch to using my chips into a progresso soup can covered on one end with foil. Worked much better than putting the chips straight on the coals. The Brinkmann smoker box looks cool too. 

    I will run a post on my cook from the weekend. Hope to post it up tomorrow. The week has gotten away from me just a little bit. 
     
  10. raspy87

    raspy87 Fire Starter

    Bob the smoker was still at 250* an hour after the bird was removed and I dumped the coals into my fire pit to let the smoker cool to put away. I'll try less for Saturdays Q. One thing I did notice is that the meat was significantly drier with the stone in the water pan so I will be investing in a spray bottle for Saturday.
     
  11. bobank03

    bobank03 Smoking Fanatic

    I was thinking about just putting about a 1/4 of a pan of water in to add some moisture... Something to work on. I bet those coals would have stayed hot for a long time. 
     
    Last edited: Aug 6, 2013

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