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New here from Ohio

post #1 of 15
Thread Starter 

Hey Everyone,

 

Got my start into smoking last month when I found an ECB in a barn that was smashed up.  Re-rounded it and did a couple of mods to it and a lot of Hi-temp RTV to seal it up.  Have smoked a few pork loins and chicken breast on it so far.  Chicken I need some work on, but the pork came out fantastic!

 

Mods include:

 

Temp guage

Rope gasket to seal lid

Hi-Temp RTV to seal... well... everything!

Moved legs to outside

Use of mini kettle grill for coal basket

Added spinner vent to lid (Used the one that came for the lid of the mini kettle and just drilled the holes and screwed it to the lid of the ECB)

 

post #2 of 15

Looking good!  Be careful not to trip over those cinder blocks while carrying a full tray of meat, though!

post #3 of 15

Nice. Boy that is a vintage ECB you got there! Welcome to SMF and to the ECB Group. 

 

PS. Where is Ohio? You can add your location to your profile so it shows up on your post. 

post #4 of 15

I think I can help you with your chicken. If you can get the smoker up to about 275 degrees or more, maybe even 315 to 325, you can smoke some excellent chicken. The higher the temp, the crisper the skin. Too high though, and the skin will burn before the chicken is done. Use a mild smoke wood, I like Cherry. Most important, brine chicken overnight in a solution of 1 cup kosher salt to 1 gallon of water. You can add other seasonings if you want, but the salt is necessary in helping the chicken retain moisture. Rinse the chicken after removing it from the brine and season it however you like, just don't add any more salt.

 

Get the smoker up to temp and place the chicken inside, skin side up. Use a water pan. If you split the chicken in half, it will be easier to handle. Smoke to an internal temp of 165 degrees. If the smoker wasn't hot enough to crisp the skin to your liking, place it on a hot grill, skin side down for a couple of minutes.

 

Do this and it will come out tender and moist with just the right amount of smoke flavor.

post #5 of 15
Thread Starter 
Quote:
Originally Posted by bobank03 View Post
 

Nice. Boy that is a vintage ECB you got there! Welcome to SMF and to the ECB Group. 

 

PS. Where is Ohio? You can add your location to your profile so it shows up on your post. 

Bob,

 

Never got a notice about this post!  Sorry about that.  I am in Springfield.  

post #6 of 15
Thread Starter 
Quote:
Originally Posted by Grillmonkey View Post
 

I think I can help you with your chicken. If you can get the smoker up to about 275 degrees or more, maybe even 315 to 325, you can smoke some excellent chicken. The higher the temp, the crisper the skin. Too high though, and the skin will burn before the chicken is done. Use a mild smoke wood, I like Cherry. Most important, brine chicken overnight in a solution of 1 cup kosher salt to 1 gallon of water. You can add other seasonings if you want, but the salt is necessary in helping the chicken retain moisture. Rinse the chicken after removing it from the brine and season it however you like, just don't add any more salt.

 

Get the smoker up to temp and place the chicken inside, skin side up. Use a water pan. If you split the chicken in half, it will be easier to handle. Smoke to an internal temp of 165 degrees. If the smoker wasn't hot enough to crisp the skin to your liking, place it on a hot grill, skin side down for a couple of minutes.

 

Do this and it will come out tender and moist with just the right amount of smoke flavor.

Thank Grillmonkey!  I grabbed two 4 lbs chickens this last Sunday.  Dropped one in the Crocpot to make pulled chicken for lunch but the second is going to be brined and tossed into the smoker this Friday-Saturday!

 

I will post back on here with how it went and add some Q-view pics as well!

post #7 of 15
Quote:
Originally Posted by MidwestExpress View Post
 

Bob,

 

Never got a notice about this post!  Sorry about that.  I am in Springfield.  

no problem. I grew up in Cincy so I try to be nice to the buckeyes... 

post #8 of 15
Thread Starter 
Ok, so got the chicken brined for a few hours in just salt and water. Got the smoker kicked up and rolling at 250.

Pulled the chicken after 3 hours in the brine and cut that dude in half.

Seasoned it with some jalapeno powder that I make, galic powder, onion powder, and paprika.

Put it on the smoker for 2.5 hours and BOOM!

Chicken looked pretty good coming off of the smoker and tasted even better! It didn't last long for sure!

Thanks for the advice once again!

post #9 of 15

Ok. Here you go, you got sucked into the smoking culture before you even realized what was happening. The meat, (chicken, pork, beef,etc.) will only get better as you go. I'll bet you are already starting to think about a new smoker!

post #10 of 15
Thread Starter 
Quote:
Originally Posted by Grillmonkey View Post
 

Ok. Here you go, you got sucked into the smoking culture before you even realized what was happening. The meat, (chicken, pork, beef,etc.) will only get better as you go. I'll bet you are already starting to think about a new smoker!

HAHAHAHA... you know I am!  I was talking to the fiance last night... planting that seed of the new smoker.  That way, when she pulls around back of the house and sees a new offset smoker, she isn't going to be too surprised! HAH

 

I would like to have an offset smoker with reverse flow.  Just have to find one at a good price.  Hard to be the low low price of free for my ECB.  Only cost I have had in that dude is the mods.  I just wish I had a smoker that kept the heat up longer.  Even with mods, the ECB just seems to fizzle after a few hours.  Charcoal pan full of good briquettes.  I have decided that once I am done with my bag of Kingsford, I will definitely be going back to Backyard Grill brand.  The briquettes are larger, hotter, and last long without clogging the ventilation on my charcoal basket.

post #11 of 15

The only time I use Kingsford briquettes in the ECB is when I'm using it as a grill.  They produce way too much ash to use in a smoke.  If I'm smoking, I either use lump charcoal of gas, or sometimes both.

 

That chicken looks tasty, btw.  For some reason, I can't find bone-in leq quarters at any of my local grocery stores.

post #12 of 15
Thread Starter 
Quote:
Originally Posted by thinblueduke View Post

The only time I use Kingsford briquettes in the ECB is when I'm using it as a grill.  They produce way too much ash to use in a smoke.  If I'm smoking, I either use lump charcoal of gas, or sometimes both.

That chicken looks tasty, btw.  For some reason, I can't find bone-in leq quarters at any of my local grocery stores.

You are not joking when it comes to the ash! Enough to choke out the coals. I might go with lump this next bag. I have thought about it when at the store looking and seeing what is on sale. All I know for sure is that I will only be using the Kingsford in my high life grill.

That chicken was good! Going to try something other than apple wood to smoke chicken next time though. Not a fan of that flavor on chicken. On pork, love it all day long!

I do know that I am going to have to keep working on my chicken butchering skills! That chicken have me some guff while splitting it down the middle and getting two clean halves. Can't beat the price on whole chickens! $3.55 for that dude.
post #13 of 15
Quote:
Originally Posted by MidwestExpress View Post


I do know that I am going to have to keep working on my chicken butchering skills! That chicken have me some guff while splitting it down the middle and getting two clean halves. Can't beat the price on whole chickens! $3.55 for that dude.

Look on youtube, I'll bet there is a chicken butchering video on there.

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Grillmonkey View Post
 

Look on youtube, I'll bet there is a chicken butchering video on there.

I watched a few before doing it.  I just need to really sharpen my knife and practice at breaking the chicken down to be more proficient at it.  Just means I will have to buy more chickens and spend more time around the smoker! DARN!:banana_smiley:

post #15 of 15
Quote:
Originally Posted by MidwestExpress View Post
 
 I do know that I am going to have to keep working on my chicken butchering skills! That chicken have me some guff while splitting it down the middle and getting two clean halves. Can't beat the price on whole chickens! $3.55 for that dude.

Get a pair of good kitchen shears (or poultry shears) to split a chicken. Easier than a knife, and useful for lots of other tasks in the kitchen. Wish I had a pair myself!

 

Scott

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