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Chicken Leg Quarters on the Old ECB - Page 2

post #21 of 36

Gary, did you use a water pan?

post #22 of 36

Wow!

 

This could be a good inspiration?

 

Maybe some of us old farts?  Who still have our old ECBs should clean them up?

 

I bet we wouldn't remember how to cook on them?

 

Or maybe....... ?

 

Good luck and good smoking.

post #23 of 36
Thread Starter 

Thanks Venture, My whole intent was to show new comers that you can smoke on whatever you have. It takes a little practice and patients but you can turn out some great food.

 

Gary


Edited by gary s - 6/15/15 at 6:39pm
post #24 of 36

Nice chicken quarters. It's also impressive that you did it on that smoker.  I tried using one of those several years ago and I bombed so badly I stopped trying until this summer.  I didn't use this site for what it was worth and just moved on.

 

Since I am very new to smoking I try to smoke every Sunday to learn more.  One thing that I've learned on this site is that a full smoker is a happy smoker so no matter what I smoke I throw in leg quarters to fill the empty grates.  Your legs look great!  (yet another phase I would not normally say before I found this site!  LOL)

 

Again, great job, thanks for sharing the Qview.

post #25 of 36

That's it!  Going to drag out my old ECB that I haven't used in years and do the mods I've been reading about. Been relearning how to smoke with my new electric Smoke Hollow unit but there's nothing like slow cooking over charcoal. Should be a better unit to get crispy skin on the chicken leg quarters. 

th_wsmsmile0ly.gif 

post #26 of 36

I made an UDS and did chicken last weekend and the legs came out way to smokey, I use lump coal and added a couple apple wood chunks, not the chips but the large chunks, smoked for about 2.5 hours and came out looking great but skin tasted like licking BBQ ash. To much smoke wrong temp? oh and fighting to keep a decent temp in UDS at this point, but then it is a home build and working out the kinks. 

post #27 of 36
Quote:
Originally Posted by skysoldier501 View Post
 

I made an UDS and did chicken last weekend and the legs came out way to smokey, I use lump coal and added a couple apple wood chunks, not the chips but the large chunks, smoked for about 2.5 hours and came out looking great but skin tasted like licking BBQ ash. To much smoke wrong temp? oh and fighting to keep a decent temp in UDS at this point, but then it is a home build and working out the kinks. 


I would say your smoke was too Heavy (Thick).

 

I have smoked for days without being "Too Smoky", but the smoke was light--Not Heavy.

 

Even a short time of Heavy Smoke can give you that bad taste you found.

 

 

Bear

post #28 of 36
I live in an apartment complex. It's kinda hard to have a nice smoker and leave it out. The neighbors are not always of high quality, you know? Lol.. so a Sanford and Son quality ECB fits right in.. 😀 no alarms needed.
post #29 of 36
ECB brisket on the 4th


Can tune a piano & an ECB
post #30 of 36
ECB burnt ends.
post #31 of 36
ECB for Life!


Lol


post #32 of 36
I forgot how your supposed to clean the black junk on the inside , if at all.
post #33 of 36
ECB owners are a special group.. 🤓

post #34 of 36
post #35 of 36
Leg quarters turned out delicious in my electric smoker today thanks to the forum members on this site for sharing their tips much appreciated.😀
post #36 of 36
Quote:
Originally Posted by Climax1961 View Post

Leg quarters turned out delicious in my electric smoker today thanks to the forum members on this site for sharing their tips much appreciated.😀
Those look really scrumptious! Nice!

My charcoal ECB leg quarters.
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