So I thought I would kick the Tires and light the fires on my new Electric Gourmet ECB. As with this model, there is no temprature control, but for 70 new, I am not complainin'. I bought a fan speed control with a dial to adjust the power that gets to the heating element. Today's meat of choice...a St. Louis staple...PORK STEAKS!! I will be doing a reverse sear on these pork steaks. I started at about 11am with the prewarm, added my hickory and waited til the smoker temp reached 210+ and put the meat on the grills. I fiddled w/ the dial to get the temp to the correct level several times, but was able to avg 218-225 over the cook time. I smoked them for about 2hrs 15mins whilst enjoying some miller light in the aluminum bottle.
I used the Famous Daves Rib Rub, I really like the taste
THis is about 1 hour in...nice reddish brown color to the meat
2 hours 15 mintues later, time for the sear on the CharBroil RED
Here they are after about 20 minutes back on the ECB to baste some Rich and Sassy
1st time ever smoking meat (i have eaten plenty of smoked meat however), is that a smoke ring...sure looks like one
These are quite possible the very best pork steaks I have ever done. Not bad for a 1st test of this ECB. I think I may step up to Country Sryle Ribs or some rib tips, or son Spare ribs. Please, do not eat the screen. :)
I used the Famous Daves Rib Rub, I really like the taste
THis is about 1 hour in...nice reddish brown color to the meat
2 hours 15 mintues later, time for the sear on the CharBroil RED
Here they are after about 20 minutes back on the ECB to baste some Rich and Sassy
1st time ever smoking meat (i have eaten plenty of smoked meat however), is that a smoke ring...sure looks like one
These are quite possible the very best pork steaks I have ever done. Not bad for a 1st test of this ECB. I think I may step up to Country Sryle Ribs or some rib tips, or son Spare ribs. Please, do not eat the screen. :)
