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Any tips for a first time smoker?

post #1 of 6
Thread Starter 
Hey everyone I am using my ECB for the first time today to smoke some whole chicken and corn on the cob. I was wondering if anyone has any tips to help a newbie out? Weather is a little cool today with 20mph winds.
post #2 of 6

Figure how much wood you plan to use, then use half as much. Thick billowing smoke is bad, you want a thin blue smoke. Also pecan wood is good for both chicken and turkey. Good luck with it.

post #3 of 6

Research the "Minion Method" for how to manage your fire/coals. It is the most efficiant way to run your ECB. Also whatever you do avoid the kingsford blue bag briquettes. Try to find all natural stuff. the kingsford compitition briq's are pretty good. Your weather will definatly be a factor with that unit. If you havn't looked at the mod's for the ECB do so. The most important one IMO is the charcoal pan mod, it allows you to lift the smoker off of the charcoal pan instead of unloading the smoker to re-up the charcoal. Smoke your chicken at hotter temps (300*) to get the skin crispy.

Good luck and have fun!
 

post #4 of 6

Hello.  Afraid this is your bravery test.  This is where you get to know your smoker, each one can be different.  Work on trying to control the temp.  The only REAL advice I can give is:  Write down EVERTHING you can think of so that you can duplicate the process or make changes as necessary.  Spatchcock that bird, easier for your first attempt.  Keep the top vent fully open at all times and use the lower intake vents to control the temp.  Resist the urge to peek, keep the lid on.  I hope you have a good meat therm which tells you the IT of the meat and the temp in the cooking chamber.  If you were planning on relying on the therm that comes with the smoker, fasten your seatbelt and keep your hands and feet inside the vehicle at all times cause this may be a WILD ride!  :icon_lol:  HAVE FUN!  Don't stress!  Finish it in the oven if you need to.  This about learning your smoker.  Post picts and your method if you want to ask questions later.  Good luck.  Keep Smokin!

Danny

post #5 of 6
Thread Starter 
I had to finish the bird off in the oven. But everyone who ate it loved it! Thank you guys for the tips.
post #6 of 6

Hello.  Sorry I missed this.  That's a fine looking bird.  I have no doubt everyone enjoyed that meal.  So now you are off and running.  There might be a set back or two, we all have 'em but for the most part you are well on your way to many fine meals.  Keep Smokin!

Danny

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