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Today's smoke...in progress (qview)

post #1 of 11
Thread Starter 
3# broiler boned out (my first attempt) rubbed with Jeff's rub. Then stuffed with ham and cheddar.




The first attempt at the minion! With brinkman smoke box.




A little too hot!!!


Vent on top wide open firepan vent completely shut. Gonna through it on anyway. Any suggestion?

Cheers
post #2 of 11
How much charcoal did you use?
post #3 of 11
Thread Starter 
4 two handed scoops for the cold coals and just about 3/4 of chimney for hot coals.

Secondly my chips start producing white bellowing smoke after about half an hour, is this normal?
post #4 of 11
Thread Starter 


White smoke =BAD....right?
post #5 of 11
White smoke is good. Black smoke = bad.
post #6 of 11
Considering how big your hands are, 4 - 2 handed scoops sounds like alot. Did the temp ever come back down in a hour or so?

 

Quote:
Originally Posted by raspy87 View Post

4 two handed scoops for the cold coals and just about 3/4 of chimney for hot coals.

Secondly my chips start producing white bellowing smoke after about half an hour, is this normal?
post #7 of 11
Thread Starter 
Mike

Nope. Stayed around 290* for the entire smoke. I'm gonna tone it down for my big smoke on Saturday. However I am pleased at how well the temps held.




Finished product was delicious and edible which is what really matters to me!
post #8 of 11

Looks good !  Good to hear it stayed at 290.  

post #9 of 11
Quote:
Originally Posted by Mike65 View Post

Looks good !  Good to hear it stayed at 290.  

Looks good to me! How long did your pan stay hot after the bird was done? The last time I ran the ECB I used about half that much. About a half chimney to start and about a full chimney for the rest of the pan. I did switch to using my chips into a progresso soup can covered on one end with foil. Worked much better than putting the chips straight on the coals. The Brinkmann smoker box looks cool too. 

 

I will run a post on my cook from the weekend. Hope to post it up tomorrow. The week has gotten away from me just a little bit. 

post #10 of 11
Thread Starter 
Bob the smoker was still at 250* an hour after the bird was removed and I dumped the coals into my fire pit to let the smoker cool to put away. I'll try less for Saturdays Q. One thing I did notice is that the meat was significantly drier with the stone in the water pan so I will be investing in a spray bottle for Saturday.
post #11 of 11

I was thinking about just putting about a 1/4 of a pan of water in to add some moisture... Something to work on. I bet those coals would have stayed hot for a long time. 

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