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Charlotte smoker

post #1 of 17
Thread Starter 
Hello all, first post here, but been lurking and reading for a little while :)

My name is Hollis, and cooking in general has become a new found hobby of mine, in particular, grilling and smoking :) . I just have the ECB smoker for right now, slightly modified... Drilled a few holes in the fire pan, and have rigged up some vents to cover the holes as neccisary.

As of 8:30 this morning I have 30 pounds of shoulder in the smoker, with some apple wood chunks and hickory chips, and the water pan full of apple juice. Should be good stuff in another 10-12 hours :)
post #2 of 17
Welcome to SMF, Hollis. Glad you decided to join us. Don't forget to post qview of your smoke!
post #3 of 17
Thread Starter 
I will snap a few pics when I take it off and pull it tonight :)

Gonna make home made buns to serve it on today too :)
post #4 of 17
Welcome aboard! Glad to have you.
post #5 of 17
Welcome Hollis! Sounds like you have that ECB loaded right up good! Don't forget the Qview!
post #6 of 17
Welcome to the SMF. Glad you joined us. That's quite a load in the ECB how are your temps holding up?
post #7 of 17
Welcome aboard! My brinkman bullet claims it can handle 50lbs of meat. Never tried it. Even so, 30lbs is a big load for an ECB
post #8 of 17
Glad you joined us at the SMF. I hope that load of shoulder comes out the way you like it. Some great Q has come from many ECB's.
post #9 of 17
Welcome to SMF, Hollis. Glad you decided to join us. Don't forget to post your qview
post #10 of 17
Welcome Hollis.
Sounds like a delicious smoke going on.
Hope it turns out great as I sit here and shake my fist up at the rainy sky.
post #11 of 17
Thread Starter 
Thanks for the warm welcomes guys :)

Loaded as full as I could get it! Two 7.5 pound shoulders on each rack.
So far the temps are doing great, they have stayed on the low side of "ideal"icon_lol.gif. I use a charcoal chimney to start my fires, and have used 2.5 loads of coal so far, with a mixture of mostly hickory chips, a few apple chips, a handful of jack daniels oak barrel chips, and apple wood chunks for smoke. The meat is at about 145 after 5 hours and the shoulders are developing some nice bark on them :)
Thanks :) . It actually threatened rain here earlier, but I stood out by the smoker and yelled at the clouds until they went away...
post #12 of 17
Welcome to the forum Hollis! Glad to have you aboard. I think I can smell that pork smokin' away. Mmmmmm....
Nice trick with the rain clouds... I'll have to try that! biggrin.gif
post #13 of 17

Hi Hollis, Glad to have you with us.
post #14 of 17

Howdy From The Northland!

Hey Hollis,

Welcome aboard! I too lurked for awhile and finally joined just recently myself.

Although I have smoked fish for years, I have just started on other forms of protein.

Posted my first qview in the poultry forum just a few minutes ago.... woo-hoo!
post #15 of 17
Thread Starter 
Well guys, didnt get any Q-view for you this time... :(

But it turned out great yesterday. Netted 14 pounds of pulled pork, had a great bark to it, and tastes great! 13 hours of total cooking time in the ECB, one minor hishap when the fire pan fell out, and my drip pan has a nice layer of burned apple juice in it lol.

Its all worth it though :)
post #16 of 17
Glad to have another North Carolinian on here Hollis!
post #17 of 17
Welcome from Iowa. Lots of good info here!!!
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