sounds like a plan. Let us know how that works out.
Who's doing a Turkey on their ECB for ThanksGiving? - Page 3
Ok lets recap shall we? What I have on my list for Turkey day,
Lump Charcoal (Cowboy)
water pan wrapped in foil
2 small pavers wrapped in foil
small water pan on 2nd rack for drippings
Cut up Onions, carrots, celery, garlic for water pan on middle rack
large zip lock bag
5 gallon bucket
some turkey dry rub
18-20 lb bird (wont know how much till I pick up from butcher)
plenty of good beer on hand
What am I missing?
Edited by Tread - 11/28/13 at 8:18am
Nice job, good looking bird. Unfortunately, I was off to the in-laws so no cooking this year for me, but I think you have convinced me to do a bird on mine. How was the gravy? I bet it was good as well?
Turkey on at 6:30. It ended up being 16 lbs. Since I didn't know how my Ecb would do temp wise I got an early start. After 4 hours I put a thermometer in the deepest part of the beast. Hit 170. I kept the Ecb around 250-300° the whole time. Thing worked like a champ. Now I know it won't take very long to smoke a turkey. Only used 2 full pans of coal and 2 chunks of pecan. Birds golden brown and wrapped in foil in a towel in a cooler. Dinners at 1:00. I have pix that aren't loading from my phone. Sorry might have to wait on those. How's everybody doing with their?
Great job. I had two turkeys, one on each crate. It took me about the same time, 4 hrs. And the temp was around 300 most of the time. It came out great. I started with a foiled empty water pan; after an hr into the cook, drippings from the bottom crate start burning in the foiled paper. I did add some water then to avoid the fumes.
Seems I will have to adjust the height on my charcoal pan and lowered a bit. I do have a pic that will post later.
I am sure you'll keep smoking now!!
what temp did you keep it at? Also I had 2 pavers covered in foil in the water bowl. I added a water bowl on the 2nd grate, it also caught the drippings.
You need to get a thermometer. at the bottom side of Ideal is probably around 200. I think that's where mine hits on my thermometers. Check out my post about mods.
You're totally right; that's the ECB challenge / trade. Google ECB mods, also check in youtube. There are a few things that can make you have some control on the temps with this smoker. And if you like it, after 10 or 20 cooks of all sort, turkeys, chicken, brisket, boston butt, well, the next level is a Weber (with the known amount of "dough").