How many BSCTs can you fit on one ECB grate?

Discussion in 'Poultry' started by forluvofsmoke, Jun 4, 2010.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That's Boneless Skinless Chicken Thighs...

    16 pieces of average size...that is, if I can still count.

    Freshly cracked Weber's Kickin Chicken to start the fiesta:







    I was pushing close to 3 hours on these, as I didn't want to get carried away with the cast iron charcoal coal grate mod and have to remove briquettes to bring it under control again. Average grate level temps were ~200-205*.

    I stacked the smaller ones up in the center of the grate as their I/T's reached 160* and kept the larger thighs loose 'til 165*:



    A small percentage were just a touch on the dry side, even though I placed the larger ones towards the outside and the smaller ones towards the center, as the grate temps do run cooler directly above the center of the water pan. I may need to add a vent to the top of the lid and put a seal on the lip of the lid to correct that minor issue. Otherwise, she's doing a nice job for only having her third smoke today.

    EDIT: at least I think that's only her third smoke...so many smokers and sooooooo many smokes [​IMG]

    Happy smokes, everyone!

    Eric
     
    Last edited: Jun 4, 2010
    richoso1 likes this.
  2. fftwarren

    fftwarren Smoking Fanatic

    ahh, you short changed yourself, you coulda got 20 or so. They do look good
     
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks, I did stay back from the outside a bit...that always runs hot in most vertical rigs...this one's no exception.

    Eric
     
  4. fftwarren

    fftwarren Smoking Fanatic

    I was just messin with ya, it looks good, better to have a lil gap in between em rather than all smashed together
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    HAH-HAH-HAH!!!!!!! I thought you were...sometimes you never know for sure though! LOL!!!

    Eric
     
  6. fftwarren

    fftwarren Smoking Fanatic

    let the record show that 90% of what I say is jokingly. I have dry humor and through keyboard and text can be mistaken. so from here on out, everyone has been warned
     
  7. caveman

    caveman Master of the Pit SMF Premier Member

    You know Eric, I was under the impression that whatever I put on the outside of my grill on my WSM, smokes a little hotter than whatever is in the middle.  To that end, I stopped putting anything on the outside when I can avoid it.  Have you noticed anything like this with your ECB??

    And the bird still looked good.  Sorry, no points to give ya!  Will you take one of these instead? [​IMG]
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Nice smoke Eric, and the Q looks E to the T. Thumbs up on this Q!
     
  9. scubadoo97

    scubadoo97 Smoking Fanatic

    Those look great.  I did 8 BSCT tonight on one grate of the MES.  Covered them in rub and smoked over hickory and sea grape wood.  I pulled them after they came in a rested a little.  This is one of my favorite things to smoke.  Quick, easy, cheap and taste absolutely delicious
     
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Yea, every vertical smoker I own does that very thing. My small GOSM grate supports actually stick out, oh, maybe 1-1/4" to 1-3/8" from the side...kind of acts like a reminder to the cook that this space is reserved for medium heat searing only...LOL!!!!!

    My Smoke Vault 24 and ECB are the same too, so I just stay as close to center as possible no matter what I'm smoking in any vertical rig. With the smaller cuts, you can take advantage of the the hot spots as I did here by placing the larger pieces where more heat will cook them a bit quicker to match the time for the smaller pieces a bit closer. Just a little trick to remember...and, grate temp variations aren't always a bad thing, especially in situations like I had here.

    Thanks brother!
     
    Thanks man, I'm getting the hang of lil' brinky pretty well already. Kinda makes me wish I would have started with this rig instead of a gasser 6 or 7 years ago...pretty sweet smoker with a few simple and easy mods.

     
    Oh, heck ya! And if you like 'em hot smoked, you should try a 20-30 minute cold smoke (110-120*) with cherry or apple, and then sear over charcoal on a kettle........oh, boy, that's good smoky vittles!

    Our other favorite use for BSCTs (actually, our favorite chicken anything) is to chop them in a food processor and mix with beef fat and seasonings for a sausage...have a couple recipes for this that are killer. No dedicated grinder, meat mixer or stuffer required for this. PM me for the link to the recipes, or search for chicken sausage on the poultry forum, if you want to try something off-the-wall. Oh, for cheap, easy and reliable cold smoke set-up for charcoal kettle, search for coffee can mod in the forums...did that awhile back, maybe 15 months...works great in any weather.

    Thanks all!

    Eric
     

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