ECB Mods

smokeyroaddog

Newbie

Original poster

Aug 16, 2014

10

15

NEPA

• Aug 21, 2014

• #1

Hello, I'm currently modifying a Brinkmann smoke n grill (ECB) and I haven't decided where to mount an aftermarket temp gauge..any thoughts? I've seen them on multiple location ie. side, top of lid, etc

 

wolfman1955

Master of the Pit

Nov 17, 2013

1,054

47

Chillicothe, Ohio

• Aug 21, 2014

• #2

SmokeyRoadDog said:

Hello, I'm currently modifying a Brinkmann smoke n grill (ECB) and I haven't decided where to mount an aftermarket temp gauge..any thoughts? I've seen them on multiple location ie. side, top of lid, etc

Click to expand...

The closer you can get it to the meat without touching the better.

 

remmy700p

Meat Mopper

Jun 10, 2013

220

22

Inland Empire, CA

• Aug 21, 2014

• #3

Wolfman1955 said:

 

SmokeyRoadDog said:

Hello, I'm currently modifying a Brinkmann smoke n grill (ECB) and I haven't decided where to mount an aftermarket temp gauge..any thoughts? I've seen them on multiple location ie. side, top of lid, etc

Click to expand...

The closer you can get it to the meat without touching the better.

Click to expand...

Sounds like a couple of my high school girlfriends.

 

smokeyroaddog

Newbie

Original poster

Thread starter

Aug 16, 2014

10

15

NEPA

• Aug 21, 2014

• #4

Tonight I put my ECB together and got it all squared away. My angle for this smoker was cheap and my mission was accomplished...I found a weber smokey joe last weekend at a yard sale for 5$ (owner used it once for a tail gate) and I found the ECB at Walmart that had been dropped. The box was damaged and the side had a small dent. After speaking with the manager I got it for 15$. The gasket and temp gauge were the only other add on and lowes is having a sale on charcoal right now ( 40lb for 9$)..all in all I've spent $55 for the smoker and 80lbs of charcoal. Tomorrow I'll b saddling up a 3lb chuck roast to get my feet wet.

 

smokeyroaddog

Newbie

Original poster

Thread starter

Aug 16, 2014

10

15

NEPA

• Aug 21, 2014

• #5

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• smokeyroaddog
• Aug 21, 2014

 

smokeyroaddog

Newbie

Original poster

Thread starter

Aug 16, 2014

10

15

NEPA

• Aug 21, 2014

• #6

image.jpg

• smokeyroaddog
• Aug 21, 2014

 

smokeyroaddog

Newbie

Original poster

Thread starter

Aug 16, 2014

10

15

NEPA

• Aug 24, 2014

• #7

Did my first smoke ever on my franken-smoker..still have lots to learn but after 4 hour low and slow I got some great results with hickory chunks. Meat is a chuck roast I had in the freezer and I was shocked how well a 55$ smoker did. When I opened the freezer pack the roast was two pieces.. This is the smaller section I sliced up

image.jpg

• smokeyroaddog
• Aug 24, 2014