Hello-- I bought an ECB several weeks ago. So far I have:
1. Moved the legs to the outside and set the charcoal pan on pavers (4" off the ground, roughly the same as when using the pan inside with the legs as brackets.)
2. Drilled air holes in both sides of the charcoal pan.
3. Put a 14" circular grate in the bottom of the charcoal pan.
4. Added a thermometer to the cover.
As I've seen on YouTube videos and read here (and elsewhere) I've started the charcoal in a chimney and have used different amounts of water-- both as the Brinkmann instructions call for, and the bare minimum as others say. The last turkey breast I smoked I added new coals twice (once at about an hour and half and again an hour after that) when the temperature dropped to 200. Still had to finish it off in the oven when the internal temp only got to 155.
What else can I do with this? I have been using briquet charcoal but others seems to be doing OK with that.
How far up inside the smoker body does the pan need to be? How much water? And if you move the charcoal pan up higher than where it would have been using the legs inside, where does the water pan go, and how would you add water since you may not be able to reach it through the door?
I want to make this work.