- Sep 6, 2014
- 2
- 10
After buying a ECB roughly three years ago I have started to get my techniques down. I struggled a lot with the ECB before I made some of the modifications found on this site. About a year ago I got a propane smoker, and since I'm kind of lazy it works pretty well for me. I've also really grown to love the igrill that I use pretty religiously - it feeds my geek side. It disagrees with the temperature gauge on my ECB and my propane smoker by almost 60*, though. Guess I need to boil some water and verify that it's right.
My only real issue is that often when I smoke ribs or chicken the meat comes out way over-smoked. Just tastes like smoke. Been getting better with the baffles and have made progress on the last two sets of ribs that I have done. My real specialty recently has been chicken wings, everyone raves about those. Anyway I've been reading Jeff's sight for several years and decided to join up and participate on the forum. Looking forward to it...
Jeff
My only real issue is that often when I smoke ribs or chicken the meat comes out way over-smoked. Just tastes like smoke. Been getting better with the baffles and have made progress on the last two sets of ribs that I have done. My real specialty recently has been chicken wings, everyone raves about those. Anyway I've been reading Jeff's sight for several years and decided to join up and participate on the forum. Looking forward to it...
Jeff