- Oct 5, 2012
- 7
- 10
I got interested in smoking meats earlier this year and shortly after I found an old ECB that someone was throwing away. I used it a few times and enjoyed the end product,but I knew there was something more... I knew that I needed the ability to control temp if I really wanted to get some great results. I'm not sure what gave me the idea to use another lid, but through some stroke of genius it came to me! I saw another ECB in the corner of a buddies garage, and I offered him $10 for it.
Here you can see the two next to each other. The one on the left is from the 80's I think, and has a thicker lid than the newer one. I chose to use it as the lid for my "new" smoker, and the lid from the other smoker became the new bottom.
The newer smoker also had longer legs so I took the legs from it and added it to the lid like so.
Then I added vents for the bottom. I only put two on, and I think I will add a third soon.
Added a vent to the top.
And that is the mostly finished product. I will add an oven gasket to the top and possibly one on the bottom. It is in its first test run right now, and it has held 225 degrees for the last 4.5 hours. I am thrilled!
Here you can see the two next to each other. The one on the left is from the 80's I think, and has a thicker lid than the newer one. I chose to use it as the lid for my "new" smoker, and the lid from the other smoker became the new bottom.
The newer smoker also had longer legs so I took the legs from it and added it to the lid like so.
Then I added vents for the bottom. I only put two on, and I think I will add a third soon.
Added a vent to the top.
And that is the mostly finished product. I will add an oven gasket to the top and possibly one on the bottom. It is in its first test run right now, and it has held 225 degrees for the last 4.5 hours. I am thrilled!
