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Hello from Memphis, Tennessee

post #1 of 6
Thread Starter 
Hello Folks!

I just recently inherited the Char-Broil H2O Smoker. In my opinion, probably the most mass produced (and cheapest) smoker on the market. It has a fire bowl, a water bowl, 2 grill racks, a swinging door, and the guage says warm, ideal, hot (which I think is very vague). I am definately a newbie, but I am a stickler for getting things right. I have mastered the art of direct heat grilling on my Weber, but now want to dabble into smoking.

I Googled 'smoking meat' and found Jeff's site and have read every page not to mention the 5 day course that he puts out. My quick intro questions:

Jeff talks about mods to the ECB (I am guessing this is what I have). What are the exacts to the hole patterns that he describes? (Or do you have any additional ideas?).

Next: How can I add a gauge to know exact temp inside smoker?

Thanks in advance, and i look forward to hearing back!

Nick from Memphis
post #2 of 6
Hello Nick: Welcome aboard, glad to have ya! As for the temp gauge in the smoker. I use a Maverick remote digital temp probe that I like very much. Gives me the freedom to do other things during the smoke. Can't help you with the mods, but there will be others along soon who can I'm sure. Good luck on the new adventure!
post #3 of 6
Hey nick, welcome to the smf, there is a wealth of info on making mods to the ecb, may take a little searching tho. Also try this site out for some info on mods.


I was using one for quite a while with no mods and turned out some good food. With the mods it will be an easier, less frustrating experience PDT_Armataz_01_12.gif

As trav said, if you get stuck just come back here and ask. Someone will be along to answer your question soon.
post #4 of 6
First.... wlecome to the SMF!!! this place is full of friendly folks with various ranges of experience.... all like to share it!!! welcome to your new family....

Temps.... most use digital thermometers... Maverick ET-73s , Oregon scientifics... etc.... see signature....

The Et-73s are good but have there faults.... little tiny switches... gotta take the back off of one of the units to turn on.... mine has worked very well... it has two probes... one for the smoker temp and one for the meat temp.... it is remote too so i can have the display in the shop or house and see whats goin on at the smoker...

several remote styles out there....

As for your smoker/mods.... dont have that style but some folks around here do.... I'm sure someone will help point you to what your lookin for...
post #5 of 6
Howdee Nick! Welcome to SMF. Probably the single most important mod is the firepan venting. A pattern is not really required, but keep it even for even airflow. I have about 25 half inch holes in my pan bottom. Also I keep the pan above the actual smoker bottom about an inch with a couple small stones.

Thru the smoker bottom I added about 5 half inch holes as well. The lower side vents are really in a poor place. Get some air UNDER the pan.
post #6 of 6
Welcome to the site............Glad you found us here............Great to have you here..............
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