Just kidding. I'm Mike, and just got a smoker, the ECB, for my birthday in March. It is the coal bullet version, but I am thinking about buying the electric attachment for it soon.
I have usd my smoker three times since I put it together out of the box. The first time was just after Memorial Day, then another a second time in June, and then yesterday on the 4th. Practice makes perfect, and I have had better tasting meat every time out.
The first experience my g/f's dad, who is an "experienced" smoker helped me out. Well, he did most of it. We made a brisket and some chicken quarters. The brisket was very tender, was quite suprised (I'm more of a pork guy), and the chicken was good. But it had a very smokey taste to it, hence the smoker. We also did not sauce the meat, preference of mine.
The second time I went solo, and cooked a rack of ribs and some chicken quarters again. I also cut up a sausage to snack on while smoking. This time, because I had few apple wood chips, I was only able to put in a little bit. This actually gave the wood a slight hint of smoke flavoring, perfect for me. The ribs and chicken (chicken was better than the first time) were good, but took 7 hours because it started to rain during the process. The ribs were not fall off the bone, but they were still pretty tasty. I also put a can of Bush's Baked beans in the smoker for the last hour and a half. They were pretty good.
Yesterday I made 4 racks of ribs, 3 pounds of sausage, and some baked beans in my smoker. I tried the 3-2-1 method on the ribs. I rubbed each rack with yellow mustard, then covered them with rub, each rack received a different rub. After the first hour, I mopped the ribs with butter and creole seasoning, and repeated this after the second hour. After the third hour, I placed the ribs into foil after mopping them with apple juice. I kept them in the smoker for another two hours like that, then pulled them and covered them with different sauces. Unfornately it took another 2 hours out of the foil to finish them. They were very, very good. Much more tender than the ones a few weeks before. The sausage was awesome, as well as the baked beans. I just put he entire can in the smoker, and I added juice from the ribs. They were quite tastey.
I am a big tailgater, so I am hoping by football season, I will have the smoking down. It seems to be that here in Denver, CO, it takes longer than what most of the forums and recipes on this site have said. Also, it has rained a lot this summer, and the last two times I have smoked, we have been hit with rainstorms during. If anyone has any advice, would love to hear it.
I have usd my smoker three times since I put it together out of the box. The first time was just after Memorial Day, then another a second time in June, and then yesterday on the 4th. Practice makes perfect, and I have had better tasting meat every time out.
The first experience my g/f's dad, who is an "experienced" smoker helped me out. Well, he did most of it. We made a brisket and some chicken quarters. The brisket was very tender, was quite suprised (I'm more of a pork guy), and the chicken was good. But it had a very smokey taste to it, hence the smoker. We also did not sauce the meat, preference of mine.
The second time I went solo, and cooked a rack of ribs and some chicken quarters again. I also cut up a sausage to snack on while smoking. This time, because I had few apple wood chips, I was only able to put in a little bit. This actually gave the wood a slight hint of smoke flavoring, perfect for me. The ribs and chicken (chicken was better than the first time) were good, but took 7 hours because it started to rain during the process. The ribs were not fall off the bone, but they were still pretty tasty. I also put a can of Bush's Baked beans in the smoker for the last hour and a half. They were pretty good.
Yesterday I made 4 racks of ribs, 3 pounds of sausage, and some baked beans in my smoker. I tried the 3-2-1 method on the ribs. I rubbed each rack with yellow mustard, then covered them with rub, each rack received a different rub. After the first hour, I mopped the ribs with butter and creole seasoning, and repeated this after the second hour. After the third hour, I placed the ribs into foil after mopping them with apple juice. I kept them in the smoker for another two hours like that, then pulled them and covered them with different sauces. Unfornately it took another 2 hours out of the foil to finish them. They were very, very good. Much more tender than the ones a few weeks before. The sausage was awesome, as well as the baked beans. I just put he entire can in the smoker, and I added juice from the ribs. They were quite tastey.
I am a big tailgater, so I am hoping by football season, I will have the smoking down. It seems to be that here in Denver, CO, it takes longer than what most of the forums and recipes on this site have said. Also, it has rained a lot this summer, and the last two times I have smoked, we have been hit with rainstorms during. If anyone has any advice, would love to hear it.
