Recent content by rld

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  1. rld

    FINISHING SAUCE (for Pulled Pork)

    I intend to try this finishing sauce on my next butt smoke. I'm wondering how this sauce would work for the braising liquid during the foil? I've been using apple/orange juice with a splash of cider vinegar. Sorry if its been discussed as I didn't read all the replies. Anyone tried it?
  2. rld

    where can I buy wood chunks?

    I think you guys are reading it wrong. It's $1.50 per pound, so a 5lb. bag is $7.50
  3. rld

    Rookie's first smoke on a home built smoker

    Very interesting.....
  4. rld

    My ECB Gourmet mods w/pics and a question

    Nice pic Steve...I can see you designed your house around your ECB with a perfect corner for a wind block.
  5. rld

    ECB Brinkman Smoke & Grill

    As far as I know its just a plain ol' grommet. It hasn't melted yet, and I've done a whole chicken at over 300*...actually works better than I anticipated as I got some corks at the same time in case it failed. In fact, its such a nice snug fit fit that I spay some Pam on the probe and it goes...
  6. rld

    ECB Brinkman Smoke & Grill

    Hey Bryan, I'll chime in here as I made some mods that I learned from the folks here. You can see pics in this thread... http://www.smokingmeatforums.com/for...ad.php?t=79025 I would say the bottom damper works, but only after establishing a nice even temp. In other words, I couldn't stop a...
  7. rld

    ECB propane swap...welcome to the dark side

    Yeah...give him another chance. I just used it again this morning. Started a grill of country style ribs at 6:00AM. When I foiled them 2 hrs later I put in a layer of chicken thighs on the other grate. 2hrs later, unfoiled the ribs and brushed everything with a light layer of sauce. 45min...
  8. rld

    ECB propane swap...welcome to the dark side

    Must just be an email mix up cause Ed is a real nice guy and he'll talk your ear off if you let him. Call Ed @ 1-800-865-5353
  9. rld

    ECB propane swap...welcome to the dark side

    Thanks guys. Hey Steve, Not sure about the rate of gas usage. I know I barely had the valve open, 1/4 turn from off and that was all I needed for the temp to stay in the zone, so it really was set and forget. About $80 with 2 bags of wood and shipping from AL to WA. I used about 4 chunks of...
  10. rld

    ECB propane swap...welcome to the dark side

    Well after fussing with the temp fluctuations and wanting the ability to have a more hands off approach, I ordered an Afterburner for my ECB Gourmet smoker. Here's the unit with a hole added through my base pan for a nice fit. Valve. The body sits nice on top. Smoke can and a few woods to...
  11. rld

    Charcoal Smoker Modifications

    Hey Joe, I had the same problem as you. 1 chimney is indeed too much IMO. I successfully smoked a chicken the other day and kept my ECB temp at 250 for 3 hours. I started with 1/2 chimney of lit and placed them on one side, then I placed my smoker box in the middle and put an equal number of...
  12. rld

    First Pork Butts - Q-View

    Thanks guys... I've got a small (4.5 lbs) butt for my first smoke. So basically, smoke at 240-ish till internal temp is 165, then foil till it reaches 200? Would that be a fairly fail safe method? Thanks.
    • rld
    • Post #17
    • Forum: Pork
  13. rld

    First Pork Butts - Q-View

    Hey Backcountry, Everything looks awesome! I'm about to try my first Boston Butt. How long did you leave in the foil? It looks like most remove from the heat during this step but you left yours in the smoker? What were your times/temps? Thanks!
    • rld
    • Post #11
    • Forum: Pork
  14. rld

    Converting charcoal brinkmann...

    Who's got a rope... Just kidding. I hear you. I've got a Gourmet ECB which I've had good luck with, but after seeing the Afterburners, I ordered one. Should have it on Wednesday when I'll test it out on a pork shoulder. Nice to be able to do either/or.
  15. rld

    Whole Hog for 4th Lotsa Pics

    WOW!
    • rld
    • Post #24
    • Forum: Pork
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