I'm new to the forum and to smoking...I've been reading stuff all over the place and figured this is the place to ask some questions...
1. I'm using the ECB Smoke n Grill with the "Warm Ideal Hot" temp gauge in the lid. I bought a replacement thermometer and was wondering if it's better to drill a hole to accommodate it on the trunk of the unit by the lower grate, to drill the hole in the lid next to the W.l.H sensor, or to rig it to replace the original sensor?
2. I came up with a rub that's 1/2 a box of light brown sugar, salt, garlic powder, onion powder, paprika, and pepper.
I rubbed some Golden's mustard on it, applied the rub, and put it into the fridge wrapped in plastic wrap for overnight. It's weight after removing the skin was about 8lbs. I've read that an hour a pound is good but then read elsewhere that after the 8th hour...you wrap the meat in aluminum foil and stick it back in for another hour? Is that correct? Also on the same note...AFTER that 9th hour...how long should it rest...another hour..or less is ok?
3. This smoker is obviously entry level and all in all...fairly crappy. I "cured" it today by wiping it with oil and burning 6lbs of charcoal in it with a pan of water...The thing barely got to boil the water and a LOT of heat escaped from the rather ridiculous gaps where the lid goes...
My question here is...what can I use on short notice to fill the gap around the lid? Would the tin foil work?
Anyway...thanks for reading...any help is much appreciated!
Steve from NYC