- Aug 23, 2007
- 12
- 10
Hi all,
I'm Marc from northern NJ. I've been reading this site for a while but just made my first contribution post. I'm pretty much a beginner smoker but have been learning pretty fast.
I purchased my ECB smoker about 6 years ago and it basically just sat around for about 4 years. When I moved into my own place, I took it out for the first time (probably about a year or two ago) and tried it out. The biggest mod has been to replace the firebox with a weber kettle. Works out much better and I can keep the temp at around 250 for around 5 hours before it needs some more fuel. I'm still trying to play around with it a little bit more and see if it can be improved further. I actually picked up an 18 inch weber charcoal grill so I'm going to see if I can throw that under the smoker for even better performance.
I've been debating about upgrading the smoker but I can't decide on what type I'd like to move onto. It also doesn't help that I'm in a townhouse complex so I don't have much space.
In my limited smoking, I've done baby back ribs, pulled pork, brisket, and beef ribs (although unfortunately, there wasn't much meat on them).
I look forward to enjoying this forum and contributing.
I'm Marc from northern NJ. I've been reading this site for a while but just made my first contribution post. I'm pretty much a beginner smoker but have been learning pretty fast.
I purchased my ECB smoker about 6 years ago and it basically just sat around for about 4 years. When I moved into my own place, I took it out for the first time (probably about a year or two ago) and tried it out. The biggest mod has been to replace the firebox with a weber kettle. Works out much better and I can keep the temp at around 250 for around 5 hours before it needs some more fuel. I'm still trying to play around with it a little bit more and see if it can be improved further. I actually picked up an 18 inch weber charcoal grill so I'm going to see if I can throw that under the smoker for even better performance.
I've been debating about upgrading the smoker but I can't decide on what type I'd like to move onto. It also doesn't help that I'm in a townhouse complex so I don't have much space.
In my limited smoking, I've done baby back ribs, pulled pork, brisket, and beef ribs (although unfortunately, there wasn't much meat on them).
I look forward to enjoying this forum and contributing.
