I followed the suggestions and links in this forum and I'm much happier with my ECB.
The first and probably the most important modification was to add a grate to the charcoal bowl. Prior to this I had trouble getting the temperature into the "Ideal" range. (Adding a new thermometer is next on the list). I stopped by the local steel distributer and bought a drop off of 9 gage expanded metal. I cut this in a circle of approximately 11 1/4". At this diameter the grate sits about two thirds of the way down in the bowl.
With this in place I made some ribs and a pork butt. The ribs were perfect. The small butt, at just under 4 pounds, was plateaued at around 160f. I couldn't quite push it through. I finished in the oven but it was still delicious. At about 7 hours the ash had filled the bottom and were starting to smother the coals.
I had already decided that I wanted to add air holes but I also wanted to be able to easily dump some ashes periodically. I opted to add a damper plate on the bottom and add an ash pit underneath. For this I used 1/16" aluminum. A 6" diameter fits perfectly in the indent of the fire bowl. I used a small stainless steel screw for the pivot. I then punched in four 3/4" equally spaced holes in both the bowl and the plate. I added a small handle to rotate the plate along with a support strap that limited the travel to full open one way and full closed the other.
I still needed legs for the fire bowl. I also wanted it to hold the ash tray. I used some scrap angle iron and steel flats to make a triangular base. The flats held the upright angles together and made a shelf for the ash tray. A 8 3/4" disposable pie pan fits perfect. A little shot of rattle can flat black and it looks like it came from the factory (well maybe some third world country factory).
I was going to rotate the existing legs to the outside just like RandyQ shows. I then had a idea. I simply trimmed the legs down by cutting off the inside tapered portion. I used the original notch as a guide and went straight down. Now I can lift the whole affair off of the fire bowl. Leaving the legs on the inside also has the advantage of keeping the barrel evenly spaced to the fire bowl.
I used this this past weekend to make several racks of ribs, twice baked potatoes and smoked devil eggs. Everything came out great. I had a real easy time maintaining temperature. I could even get rid of excess ash during the smoke without disturbing a thing.
I have an idea to add a sweeper to the pivot screw to be able to knock down even more ashes. I want get a replacement thermometer. The ones at Lowes go up to 700F and are in 50f increments. I want something with a little more resoloution. I may just get the digital one for $17 at Lowes and use that. I have enough control where i don't think I need a vent in the top.
Thanks to everyone for the suggestions and posting the links.
One happy smoker,
[you]
The first and probably the most important modification was to add a grate to the charcoal bowl. Prior to this I had trouble getting the temperature into the "Ideal" range. (Adding a new thermometer is next on the list). I stopped by the local steel distributer and bought a drop off of 9 gage expanded metal. I cut this in a circle of approximately 11 1/4". At this diameter the grate sits about two thirds of the way down in the bowl.
With this in place I made some ribs and a pork butt. The ribs were perfect. The small butt, at just under 4 pounds, was plateaued at around 160f. I couldn't quite push it through. I finished in the oven but it was still delicious. At about 7 hours the ash had filled the bottom and were starting to smother the coals.
I had already decided that I wanted to add air holes but I also wanted to be able to easily dump some ashes periodically. I opted to add a damper plate on the bottom and add an ash pit underneath. For this I used 1/16" aluminum. A 6" diameter fits perfectly in the indent of the fire bowl. I used a small stainless steel screw for the pivot. I then punched in four 3/4" equally spaced holes in both the bowl and the plate. I added a small handle to rotate the plate along with a support strap that limited the travel to full open one way and full closed the other.
I still needed legs for the fire bowl. I also wanted it to hold the ash tray. I used some scrap angle iron and steel flats to make a triangular base. The flats held the upright angles together and made a shelf for the ash tray. A 8 3/4" disposable pie pan fits perfect. A little shot of rattle can flat black and it looks like it came from the factory (well maybe some third world country factory).
I was going to rotate the existing legs to the outside just like RandyQ shows. I then had a idea. I simply trimmed the legs down by cutting off the inside tapered portion. I used the original notch as a guide and went straight down. Now I can lift the whole affair off of the fire bowl. Leaving the legs on the inside also has the advantage of keeping the barrel evenly spaced to the fire bowl.
I used this this past weekend to make several racks of ribs, twice baked potatoes and smoked devil eggs. Everything came out great. I had a real easy time maintaining temperature. I could even get rid of excess ash during the smoke without disturbing a thing.
I have an idea to add a sweeper to the pivot screw to be able to knock down even more ashes. I want get a replacement thermometer. The ones at Lowes go up to 700F and are in 50f increments. I want something with a little more resoloution. I may just get the digital one for $17 at Lowes and use that. I have enough control where i don't think I need a vent in the top.
Thanks to everyone for the suggestions and posting the links.
One happy smoker,
[you]