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Can a Master Forge owner be a part of the ECB Owners Group

post #1 of 13
Thread Starter 

Hey all!  First let me say that I first owned and still own an actual ECB.  I added a green Master Forge to my group a couple of weeks ago.  All I have done to it was cure it.  I hope to add some sort of dampers to hit and a grate to the coal pan before I fire it up this weekend.

 

On the ECB I turned out the legs, added a gasket to the lid, and changed the thermometer.  I will probabaly be using it this weekend tood to do ABTs and SBTs and maybe some wings.

post #2 of 13
Welcome to the ECB Group smokinGMA. Any and all help is appreciated. How long have you had your ECB?
post #3 of 13
Thread Starter 

I got my first ECB November 2011 and tried to smoke a small turkey for Thanksgiving.  I got my Master Forge on the 17th of this month.  I was hoping I could get steady temps with this one than I do with the Brinkmann.  I noticed that the cure burn that it held the temps for a good while.  Before I start this weekend I'm going to add a ruff damper (a hole and two heavy duty magnets to move around to control air flow.  I think I saw this on this site somewhere)  and add a grate to the charcoal pan.

post #4 of 13

Can you post a pic of the Master Forge?

post #5 of 13
Thread Starter 

I guess I should have mentioned it was the green vertical that is a little above the Brinkmann Smoke and grill.  Here's my new addition

 

 

I picked up a grate for the charcoal pan tonight and then add some vents at the bottom and top.

post #6 of 13

Looks pretty darn similar.

post #7 of 13
Welcome smokinGMA. Like Mike said, all are welcome! We should probably subtitle the group as "the verticle smokers; tweakers group". You gonna do any cooking on that fancy cooker? Lol...posting from my droid so I can't put a smiley on!
post #8 of 13
Thread Starter 
Quote:
Originally Posted by bobank03 View Post

Welcome smokinGMA. Like Mike said, all are welcome! We should probably subtitle the group as "the verticle smokers; tweakers group". You gonna do any cooking on that fancy cooker? Lol...posting from my droid so I can't put a smiley on!

LOL I like the subtitle.  As a matter of fact most of the mods were done today thanks to my pit crew -

      

 Hubby, God son and SIL.           Damper added to bottom and top of lid.                                                All lit up and getting ready for butts.

 

I got the dampers from an old grill we had that was falling apart. In the last pic you can just see my first ECB.  My guys added a damper to the lid of that one too finally.  It will be used tomorrow for ABTs, pork shots and rib tips.

 

I'll post q-views as everything progresses

post #9 of 13

I'm on board with the q-view. Those guys in the pic look like they are all drooling (heres the smiley)drool.gif

 

Some qview would be good and always encouraged! th_What_NO_QVIEW.gif

 

The only thing you got me on was "pork shots"?

 

How's the weather down your way? Pretty rainy and such today. I may throw something on the smoker later, but I'm having a hard time deciding on what I want. 

 

PS. Always recycle the old grill/ BBQ/ smoker parts, why not? It's a smoker LOL. 

post #10 of 13
Thread Starter 

Sorry all.  I was so busy yesterday with the cookout and too bushed last night to post pics.  Here are some of the views:

 

                   

So these were what I thought was ribs     Here's the finish product.  I did the      These were cooked and then cut.       There was a beautiful smoke ring

in the package.  But as you can see         3-2-1 method and they were so                                                                        and they were good.

there were 4 brisket cuts.  I chopped        tender.

them up into large chunks.

 

And here's one of the butts cooked to perfection.  We barely had any leftovers and it tickled me that most of the guest ate it as a meat and not a sandwich. LOL

 

About to be pulled.

 

I'll try to do better with the views next time.

post #11 of 13

Very nice! It all looks very good. Do you use a finishing sauce on your PP or BBQ sauce? 

post #12 of 13
Thread Starter 

After getting the finishing sauce recipe here last year, I never use anything else.  If they want bbq sauce, I have it on the side for anyone who wants to use it.

post #13 of 13

LOL, I made some up for my last batch of pulled pork and it's a no brainer. I never cared for BBQ sauce, always felt like it was made to hide bad or no flavor. The finishing sauce give it a nice tang and let's the flavor of the PP shine through! 

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