- Aug 27, 2008
- 5,170
- 409
Owners/users of the Gourmet Charcoal: I would like your opinion. I recently decided to get away from the gas-fired smoking/grilling more, opting for charcoal instead, and would like to try a smaller rig for one-meal smokes for my family. I am strongly considering the Gourmet Charcoal for it's dual purpose use and low cost investment.
My signature lists what I cook with now. The SNP has been returned to charcoal service and the burner removed, but it is a fuel hungry rig regardless of it's load size.
Is the ECB a relatively fuel efficient smoker? How many pounds of charcoal (not lump) should I expect to burn on a 5-6 hour smoke with light winds and 60* ambient temps?
I'm just curious, but it would seem to make sense that with a vertical configuration and much smaller cooking chamber capacity, the ECB should use much less fuel than the big ole hog SNP...correct?
I do understand that the Gourmet is a two-grate smoker with approx 16-1/2" diameter grates (approx. 408 sq in total), and I'm OK with that...I can smoke a meal for 6-7 on that size of grates pretty easily. I would use it for whole, halved & quartered chickens, 3-4lb chuck roasts, 4-5lb butts, & a few taters and/or other sides with a meat.
I would also use the ECB for cold smoked & seared steaks, chops, chix pieces, etc., like I've done on my 22.5" charcoal grill...this would be for increased capacity/back-up for the grill. I think it would be a good fit for that type of cooking as well, so it would save me having to acquire an additional grill as well.
What is your overall level of satisfaction with your rig after doing charcoal basket mods, etc?
Thanks for your thoughts and tips.
Eric
My signature lists what I cook with now. The SNP has been returned to charcoal service and the burner removed, but it is a fuel hungry rig regardless of it's load size.
Is the ECB a relatively fuel efficient smoker? How many pounds of charcoal (not lump) should I expect to burn on a 5-6 hour smoke with light winds and 60* ambient temps?
I'm just curious, but it would seem to make sense that with a vertical configuration and much smaller cooking chamber capacity, the ECB should use much less fuel than the big ole hog SNP...correct?
I do understand that the Gourmet is a two-grate smoker with approx 16-1/2" diameter grates (approx. 408 sq in total), and I'm OK with that...I can smoke a meal for 6-7 on that size of grates pretty easily. I would use it for whole, halved & quartered chickens, 3-4lb chuck roasts, 4-5lb butts, & a few taters and/or other sides with a meat.
I would also use the ECB for cold smoked & seared steaks, chops, chix pieces, etc., like I've done on my 22.5" charcoal grill...this would be for increased capacity/back-up for the grill. I think it would be a good fit for that type of cooking as well, so it would save me having to acquire an additional grill as well.
What is your overall level of satisfaction with your rig after doing charcoal basket mods, etc?
Thanks for your thoughts and tips.
Eric