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Test run for my new electric ECB

post #1 of 11
Thread Starter 
Well, I am planning on smoking a chicken this weekend...first time smoking anything. I thought it to b a good idea to go ahead and do some test runs on the smoker. I haven't ever used one and i have no idea how it will perform.

I started by filling up the water pan and then I ran the thermometer probe under the grill. The last step was to tackle the incredible complicated task of plugging it in.

It took 32 mins for the ECB to come up to 225. My thermometer alarm sounded and the smoker held a rock solid 225 for 30 mins. Never wavered. Time to add some smoke and see how she does. I added the soaked wood chips and the smoke began to flow. Looked real blue and thin for 15 mins or so. Then I noticed that the temp started to climb steadily. I let it climb to 250 and then headed outside to investigate. Yep the chips were on fire... just as I had suspected.

Why ere they on fire? UHH.. Because I decided it was a good idea to put the chips on some heavy foil and place it directly on the element. Yes, I do know what happens to aluminum at hight temps. I just wasn't thinking. Just playing with my new toy and trying to make some smoke.

All in all, not really a bad run. The smoker did great at holding a steady temperature in our 28 degree Kentucky night. I can see why they don't install a thermometer on the electric units.

My plan is to do another test run tomorrow. I am planning on purchasing a 9'' cake pan for the chips this time. I am assuming that placing the pan on the element will not be a problem. Definitely won't melt.

post #2 of 11
Sweet...good luck with your new found hobby and smoker...
post #3 of 11
Don't do what I do, do what I sayicon_redface.gif

Somewhere 'round here is a post that describes using a wire pie rack with short legs as a sort of stand off or mini grill just above the heating element. I think that if you put your new pie plate on a rack just above the element the element would last longer. I would also reccomend maybe a cast iron wood chip box if you plan on using chips or a small cast iron skillet if you go with the larger chunks. (Chunks are my favorite, maybe because I don't have to tend the fire as much)

I have added extra lava rocks to the point of covering the element. I think that it helps stablize the temps (not like it is really a problem) and it helps keep the wood chunks off of the element directly (although I sometimes still get wood contact with the element)

As for poultry on the Gourmet Electric, I would say that turkey legs are my favorite, hunt down a brine that you like the sound of and have at it. I might also suggest a brine for those yard birds you are thinking about. While you can do chicken on the smoker at low temps, it is generally accecpted that low and slow is not really needed for chicken, but you can get a great smoke taste this way!

For a first smoke on any rig I would also have to suggest a few ABTs, Ohh, I don't know, maybe 40 of themPDT_Armataz_01_34.gif

Geat luck and keep us updated
post #4 of 11
Thread Starter 
Thanks Zapper,

I wasn't thinking about element wear. Will look for a rack to suit my needs.

Thanks for the advice.
post #5 of 11
OK, alittle advice. Try enclosing the foil packet some. then poke air holes in it. This should help with the fire.

Also, photos are HUGE and forcing members to scroll right to view text and see the photos. Since you are using photobucket, in the upload area is a line call OPTIONS. Go there and select upload sizes of 800 x 600 OR less. This will reduce the size of your images so they will fit better on screen.
You can also go to your album and above each image is EDIT and change the existing size there. It will generate another URL that you would have to replace here though.

Still a good idea to add the temp gauge mod to your smoker. Too many variables that will control the temps, even in that unit. Plus it will help you judge cooking times alittle better. Have fun.
post #6 of 11
And ya might wanna take that sticker off before too long... heh!

Nice job!
post #7 of 11
Just what I was going to suggest.
post #8 of 11
Good start bro, now spray some pam inside the unit to season her proper, get wood chunk's and put 2 or 3 on the rock's not touching the element for the BEST smoke!!
Save the pie pan idea and most importantly, put sand in the pan, not water!!
Line the pan with a layer of foil, fill it up 3/4 with sand and add another layer of foil, easy clean-up and more stable temp's!!
post #9 of 11
What bbq bubba said.
post #10 of 11
Thread Starter 
Really??? Sand??? Will it make a difference in the moistness of the meat? More humidity = moist food? So when should I use water?

Will give her a try.

Thanks for the heads up on the photos FLASH. I thought I had that sorted out. My browser is resizing so it looked good from my end. Will make the necessary mods.
post #11 of 11
If humidity is over 70%, you really don't need water. If food is starting to look alittle dry when using sand, I use sprays thru out the smoke. Apple juice/apple cidar vinegar for beef and pork, canola oil/lemon for fish and chicken.
Remember you can "right click" your photos and look at PROPERTIES, it will show you their size. Once you choose/update you OPTIONS in Photobucket, you shouldn't have to concern yourself with future uploads. PDT_Armataz_01_34.gif
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