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Electric smoker bought at yardsale

post #1 of 7
Thread Starter 

 

 

 

 

 

Hey guys, I just picked up this smoker from a lady for $10.00.  How did I do?  Here are some pictures of it for you guys to check out.  I have a regular side firebox smoker that I normally use and a Webber Kettle I use for normal grilling purposes.  I just smoked a Brisket yesterday so I don't know when I will get to break this bad boy in but I am truly clueless how to use it. 

 

 

So do I just grab some woodchips and put it above the coil or can I use actual chunks of wood (pecan) on that thing?  Also how much water and any other general tips about electric smokers would be greatly appreciated. 

 

Thank you guys very much for your time and advice in advance.

 

 

 

 

 

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post #2 of 7

That's known as an ECB (El Cheapo Brinkmann).  That was my first electric.  It can be fun to keep the temp where you want it but it can produce some nice food.  I always used chunks and put them in the bottom between the element bars.  I don't remember if the manual says to do it that way or put them on the grate above.  If they're too close they'll flare up and your temp will skyrocket.  You'll have to play with how much water and keeping the door closed or open a little bit to keep the temp where you want it.  Its biggest drawback is probably the small cooking area.

post #3 of 7

I do 22 lb. turkeys on them ever T Day, 6 hrs and there done and every one loves them   U dun good my friend 

post #4 of 7
Quote:
Originally Posted by wildflower View Post

I do 22 lb. turkeys on them ever T Day, 6 hrs and there done and every one loves them   U dun good my friend 

Wildflower,
How hot will that ecb get and at what temp do you cook your turkeys???
 

post #5 of 7

Good Score!

 

TJ

No Creosote! A-Maze-N Smokers

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post #6 of 7
post #7 of 7

I have had at least four of these over the years (rain will make the bottom rust out)

 

they are about the simplest type smoker there is to use, almost set it and forget it

 

the bottom pan is usually partially filled with lava rocks to help maintain the heat although there are threads out there that make mention of using brick and then you can just shop vac out the ash from your smoking wood

 

 

the water pan also helps maintain the temps, the less the water the slightly higher the temps can get, more on this later. Some folks fill the water pan with sand and seal it off with foil, this helps stablize the heat and give a small temp boost as well.  The heaing element is sized just about perfect for fair weather cooking and will maintain the unit real close to 220  This is low and slowwwwwwwwwwwwwww   Some folks think it underperforms but it will teach you to wait that is for sure

 

i use about half a pan of water and add a little as needed if it runs too low

 

I modded my unit to take extra shelves for doing smaller items like turkey legs and ATBs

 

wood chips or chunks work just fine    they are not supposed to touch the element but everyody does it anyways   Just toss in a small handful when the smoke stops or evry 30 miniutes or so

 

i have found that extra chips burning can help raise the temp if needed as can using lump charcoal but we are talking only a couple of degrees

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