Recent content by thinblueduke

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  1. thinblueduke

    Has the ECB Group died?

    Nice-looking setup, and that shoulder looks great! It's also good motivation for me to fire mine up. :D
  2. thinblueduke

    newbie questions

    Looks good... nice color inside and out! Is that a tenderloin there? If so, good job on maintaining the juiciness. I drilled a dozen or so holes in the top of my ECB, and never saw a need to cover them during the cooking process. Whether you do the rope mod is up to you, but the more smoke you...
  3. thinblueduke

    newbie questions

    I do a 24-hour dry brine (just a salt & pepper rub) then add a secondary rub an hour or two before it goes on.  I've had success with pulling it at 135 then letting it rest for 20 minutes.
  4. thinblueduke

    newbie questions

    Maybe try a pork loin for a first smoke? They only take 2.5-3 hours, as opposed to a longer pork shoulder smoke. I've never done a brisket. I always shoot for 225. With charcoal, you're going to get some fluctuation, so maybe try to keep it in the 220-250 range for your first few smokes. When...
  5. thinblueduke

    Has the ECB Group died?

    I still use my ECB about once a month.  I converted it to gas a few years ago, and I never went back to charcoal. I try to get a little fat dripping onto the wood chunks and the small cast iron skillet that holds them.  It adds some nice grill flavor. Have fun, LV!  Modding the ECB is almost...
  6. thinblueduke

    Masterbuilt ECB ??

    Curious... could you post a link?
  7. thinblueduke

    Have you ever heard about rubbing steak with baking soda

    Sorry to dredge up an old thread, but I saw this recently on an old episode of America's Test Kitchen and decided to give it a try. I live in Japan, and most of the raw pork I get is pre-sliced, so I figured it'd be a prime candidate for this. I mixed about 1 teaspoon of baking soda in about 1...
  8. thinblueduke

    ECB to Gasser ?

    I have a small frying pan, not even cast iron.  I place it on a 1500W hotplate set at half-power, place a chunk of cherry on there, and it smokes just fine.
  9. thinblueduke

    ECB to Gasser ?

    I can't be sure, but I think what bill1 is getting at is whether you can keep the cooking temp low (say 225) and steady.  With a high-output burner it seems like it might be tough to keep it low enough, especially in warm weather. I usually use gas on my ECB, and sometimes an electric hotplate...
  10. thinblueduke

    How to Modify El Cheapo Brinkmann aka ECB.

    I haven't used charcoal with my ECB in a while (I've converted it to gas), but as I recall, it can be done.  The water pan is a bit of an obstacle, though, and placing the coals where you want them can be difficult.  You'll need some very long tongs.
  11. thinblueduke

    pork loin, yakibuta/char siu style

    The yen is pretty weak these days, and pork and beef prices are up 20-30% from last year.  I was at Costco (yup, even in Japan) last week, and decided to pick up a pork loin.  I prefer cooking (and eating) pork shoulder, but I'm trying to go a little leaner these days, and the loin seems to be...
  12. Yakibuta (Char Siu) on the ECB

    Yakibuta (Char Siu) on the ECB

  13. thinblueduke

    Yakibuta (Char Siu) on the ECB

    The yen is pretty weak these days, and pork and beef prices are up 20-30% from last year.  I was at Costco (yup, even in Japan) last week, and decided to pick up a pork loin.  I prefer cooking (and eating) pork shoulder, but I'm trying to go a little leaner these days. Our family is just me, my...
  14. yakibuta-9.jpg

    yakibuta-9.jpg

    • thinblueduke
    • Media item
    • Comments: 0
    • Album: Yakibuta (Char Siu) on the ECB
  15. yakibuta-6.jpg

    yakibuta-6.jpg

    • thinblueduke
    • Media item
    • Comments: 0
    • Album: Yakibuta (Char Siu) on the ECB
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