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Hello from Memphis, Tennessee

post #1 of 13
Thread Starter 
I recently inherited probably the most mass produced (and cheapest) form of smokers, the Char-Broil H2O smoker. You know the one, it is red, has one fire bowl, a water bowl, and 2 grill racks. The temp guage says "warm, ideal, hot" which I believe is very vague. I love to cook on my charcoal Weber, but I have only mastered direct heat grilling. Now that I have this smoker, I Googled smoking meat, and here I am! I have probably read every page of Jeff's website and I just read the 5 day course that he puts out. I am going to fire up the smoker next weekend for the first time, and I am trying to be prepared. I am hosting my in-laws, and want to impress.

I would also like to add that I haven't been on a forum before, so I am not sure if there are certain places to ask certain questions, or certain ettiquette (sp?) that I am supposed to use. So I will just chime in and see what happens...

In Jeff's course, he mentions modifying the ECB (I am assuming this is what I have). Anyone agree with this or want to explain exactly how the holes should be drilled? I also bought an oven thermometer to see what the internal temp of the smoker is. My problem is that you have to take the lid off to see the temp, and that is not good. Any hints on knowing the exact temp inside my el cheapo smoker?

Thanks in advance!

Nick in Memphis
post #2 of 13
First off welcome

this is the best smoking site on the net, the folks here freindly, and funny........easy to get along with..........the only STUPID question, is the one not asked

couple link for you, on modding your ecb clone

http://www.eaglequest.com/~bbq/faq2/7.html#7.2

http://www.randyq.addr.com/ecb/ecbmods.html

also, get yourself a decent digi thermo gauge........that gauge on the lid is a pos............trust me on that one..........i use the Maverick Redi-Chek ET-73.......this is a dual probe remote digi thermo........one probe is for the meat, and the other is for the smoker........it has a clip on it to clip to the grate........you need to smoke most meats between 225-250 on the average......but don't panic if you get a temp spike up to 275.......as long as its just a temporary temp spike..........

once again......welcome

d88de
post #3 of 13
Dude.....could you please tell me who the "funny" folks are in this forum?.....I'd like to meet them.........icon_razz.gifbiggrin.gificon_eek.gif

just teasin' ya....PDT_Armataz_01_22.gif

L8r,
Eric
post #4 of 13
ahhhhhhhhhhhh..............well.......YOU doulbled posted..........biggrin.gif

i feel i like to have fun here..........amongst others

join us in chat sometimes........alot of cutups in there...........cool.gif
post #5 of 13
Double post???????

I don't see any double post!!

heh
post #6 of 13
you cheater you..........LOLOL
post #7 of 13
BigNick
Glad you joined us, sounds like you have been doing quite a bit of research here allready; that is exactly what the site it for..... Welcome to SMF !!!
Those mod's Walking Dude suggested will make your first smoke much easier. I do not personaly have a ecb; but there are many ecb owners here that smoke some great meals with them. I look forward to hearing about your 1st smoke.....
post #8 of 13
welcome to SMF Nick glad to have ya. I think WD covered all the bases on the ECB-I use 2. 1 electric and 1 coal-the mods really work.
post #9 of 13
I'm having fun with the site problems, too.......pages are taking FOREVER to load.

And it's not CHEATING......it's called using the tools at hand....icon_lol.gif
post #10 of 13
Welcome aboard..................
post #11 of 13
Thread Starter 

Sorry

Frustrations of slowness and errors made me post 3 times I think. Sorry for the redundance! Thank you all for the warm welcomes!
post #12 of 13
Welcome , lots of great and helpfull folks here..
post #13 of 13
Welcome Nick. New myself but I have already learned a lot the last month or so. Don't be afraid to ask and post the Q-View.
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