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aquired a gourmet ecb today

post #1 of 11
Thread Starter 
Im still very new at smoking & am not all that handy? I was just given a gourmet ecb & its not in all that great a shape. Any helpon bringing it upto par or should I save myself the grief. It seems to have all the parts, but the temp gauge? & the paint is VERY bad. Any help would be appreciated. I just couldn't leave the little feller to the trash!icon_confused.gif
post #2 of 11
no advice...but good luck...i do know the temp gauge was probably junk anyways.
post #3 of 11
A few very easy mods specific to the Gourmet:

The thermos are very inaccurate. If you use it before you get a decent thermo, shoot for just below the "I" in "ideal."
post #4 of 11
What he said. A lot of great Q has come from that model of smoker. Good luck my friend.
post #5 of 11
Don't give up on it if at all possible.
Hell, the way I look at it the more work you have to put into it the more you will appreciate the goodness that you will be able to produce once working great.
For the paint (I assume you mean outside paint) just use a wire brush on any really bad parts, give the whole thing a goof coating of some high temp paint I think lots of folks use high temp engine types of paint, never had to refurbish one myself.
Temp gauge would be an easy fix by adding a good quality replacement.
Hell, if you weren't a good 2,500 or so miles away from me I would say I'd take that bad boy off of you if you didn't feel like messing with it.
I would (at the very least) give it a shot and see how well you can get it to prime working order.
Good luck!
post #6 of 11
I agree with Fire it Up. Put a little work into it and have something you can be proud of. I have an ECB that I love. I can use it rather than my SnP and save on charcoal without sacrificing quality.

That web site BigSteve posted above is also very cool.
post #7 of 11
Nice find! That will be great for you once you get her running.
post #8 of 11
Thread Starter 
thanks guys. my wife just had surgery so I wont be ableto get right on it, but I will ost progress as I do
post #9 of 11
Please do, and tell the Missus we're thinking about her.
post #10 of 11
Thread Starter 
Thanks Steve,

I noticed you also have the same smoker? One more quick question if you don't mind. Exhaust? There's nothing I can see to let the smoke out? Do I not know what Im looking at or for?
post #11 of 11
The lid fits loose. Smoke and heat surrounds the meat and exits where the lid sets on the cylinder. Pretty much the same idea as lowering the exhaust on an offset. I've never had a problem with creosote, in case you're wondering.......
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