Recent content by lvjayhawk15

197 IT, then they rested for maybe 10min before we ate

Tried these ribs out on my newly modded ECB (only my 4th smoke), i loved em! Wife likes them more fall off the bone, so next time ill do 2 racks I guess.....lol Thanks for the recipe!  2-2-1 method since they were baby backs...but cooked to temp and it was great! Excuse the snapchat text on the...

Put on early yesterday morning, stalled at about 152, wrapped it, and came off at 203 after about 10hrs, let it rest for 90min before slicing. Had some fire control issues that caused temps to spike, so I think that's what dried it out....oh well, wasn't BAD but wasn't super-duper either lol...

It is a tenderloin, thank you! Adding bottom dampers tonight, brisket going on at 6am tomorrow since I have no idea how long it'll take, lol Wish me luck!

Thank you mucho

Not the way mine is set up, that silver tray will catch any ash before getting to the actual base. I'll probably put 3 on the bottom then, thanks again!!!

I was gonna ask if I should use a step or a hole saw... and I think I could get away with 3" for sure...3.5 might not lay flat (on the sides, the bottom wouldn't be an issue) Gonna go to Home Depot tomorrow to see what I can make shift... Do you think the bottom would be the best or the sides?

I was gonna keep the bricks...might as well, lol. The bottom is the best choice then?

Ah that all makes perfect sense the more I read and think about it...I had done so much to make sure it was getting airflow (since that was the issue with the older version ECB), and I didn't stop to think that would actually just bring airflow in and no stopping. Thanks everyone!!!! PS- where...

Correct, there is another base I can set it in- Would that help with my climbing temps?

So add dampers to the charcoal base in order to keep it from running too hot, you're saying? My issue was that it was getting too hot, I even had to take the lid off twice...

Well, I returned from vacay...so, here are pics of the smoker and my first smoke. 2-2.5lb pork loins (I thought it was 1 5lb log in the package, oh well). Had a few flare ups with temps in the beginning, but ended up leaving the door open, lid partially cracked (even with no 'rope mod') and...

Good stuff to know! I'll take pics when I get back and post an update when I get the pork done =)

I found images off google (below)...but essentially I used the silver pan as my base- and have it resting on 2 cement blocks so I can lift it off during the smoke- plus air should get through the bottom of it. I drilled out the former water pan for my charcoal- the charcoal pan is now drilled...

Yep, this would be mine =)