- Jan 6, 2011
- 26,255
- 4,704
Smoking on my ECB
I have told many newcomers it’s not the smoker, but the person doing the smoking. I read all the time about people who are just getting started, saying “ I got this to start with and hope to get something better in the future” like they are apologizing for not having a high dollar smoker. You don’t have to have an expensive smoker to turn out great smoked food. That is why I decided to smoke leg quarters on my ECB, (Don’t get much cheaper than those). I did do some mods on mine to improve overall performance, but still a very inexpensive smoker. My RF holds more meat and is not as labor intensive as the ECB, but I smoked for years on one.
Chicken was on sale for $.49 lb. 8 lb. bags limit 2 (I’ll be going back today)
Clean up led quarters a bit
Brine ¼ cup salt, ¼ cup sugar and an 1/8 cup of Tony’s
Mix well in cold water
In goes the Chicken, and in the fridge till time to smoke
Salt, Sugar & Tony's
All mixed with Water
Chicken ready to clean up a bit
Resting in the brine
Rinsed off and waiting to be seasoned
Getting ECB fired up
A little Olive Oil and my rub
Oiled and rubbed
Temp up and ready to go
Chicken on
250
Thin Blue Smoke
Moving chicken around (Top to Bottom Rack
Ready to smoke a little more
Ready to come off
Her they are
They smoked for around 3.5 hours, Moist and just the right amount of smoke.
Thanks for looking
I have told many newcomers it’s not the smoker, but the person doing the smoking. I read all the time about people who are just getting started, saying “ I got this to start with and hope to get something better in the future” like they are apologizing for not having a high dollar smoker. You don’t have to have an expensive smoker to turn out great smoked food. That is why I decided to smoke leg quarters on my ECB, (Don’t get much cheaper than those). I did do some mods on mine to improve overall performance, but still a very inexpensive smoker. My RF holds more meat and is not as labor intensive as the ECB, but I smoked for years on one.
Chicken was on sale for $.49 lb. 8 lb. bags limit 2 (I’ll be going back today)
Clean up led quarters a bit
Brine ¼ cup salt, ¼ cup sugar and an 1/8 cup of Tony’s
Mix well in cold water
In goes the Chicken, and in the fridge till time to smoke
Salt, Sugar & Tony's
All mixed with Water
Chicken ready to clean up a bit
Resting in the brine
Rinsed off and waiting to be seasoned
Getting ECB fired up
A little Olive Oil and my rub
Oiled and rubbed
Temp up and ready to go
Chicken on
250
Thin Blue Smoke
Moving chicken around (Top to Bottom Rack
Ready to smoke a little more
Ready to come off
Her they are
They smoked for around 3.5 hours, Moist and just the right amount of smoke.
Thanks for looking