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  1. thinblueduke

    To Vent or Not to Vent-That is the Question

    I drilled ten 1/4" holes near the handle, and that's all the venting I've needed on top.  Propane should work fine.  I use a portable burner that takes butane canisters, and it's much more convenient than charcoal.
  2. To Vent or Not to Vent-That is the Question

    To Vent or Not to Vent-That is the Question

  3. IMG_20140827_115201.jpg

    IMG_20140827_115201.jpg

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  4. IMG_20140827_114741.jpg

    IMG_20140827_114741.jpg

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  5. thinblueduke

    To Vent or Not to Vent-That is the Question

    I'd recommend some vent holes.  The issue isn't so much starving the fire of oxygen (that'll probably come up through the bottom) but rather having stale smoke on your food.  Stale smoke can leave a bitter, acrid taste.
  6. thinblueduke

    electric conversion

    I just gave it a whirl.  With ambient temp at 10C/50F, and a moderate breeze, I set the electric burner at max (1500W).  In an empty ECB, after 10 minutes, it was up to 110C/230F.  At 15 minutes, it would get up to about 118C/245F, but when the breeze picked up, it would drop back down to 110 or...
  7. IMG_20150408_143523969.jpg

    IMG_20150408_143523969.jpg

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  8. IMG_20150408_14555021.jpg

    IMG_20150408_14555021.jpg

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  9. thinblueduke

    electric conversion

    I've done something similar (I'm in Japan).  I wanted a setup that would let me use charcoal, gas, or electric, depending on the situation.  I don't have any photos of the finished electric conversion, but here's most of it: I bought a thin aluminum disc from a restaurant supply company.  The...
  10. electric conversion

    electric conversion

  11. IMG_20140827_114741.jpg

    IMG_20140827_114741.jpg

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  12. IMG_20140827_115137.jpg

    IMG_20140827_115137.jpg

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  13. thinblueduke

    Baby backs

    I've found that I can fit two racks per grate, so if you use the upper and lower grates, you shouldn't need to roll them.  I've never tried rolling, though, so I shouldn't comment on that.  If you go flat and use two grates, I would suggest switching racks about an hour into the smoke, though.
  14. thinblueduke

    Newbie here, some help with ECB mods please.

    Looks nice... thanks for the Q-view.  An occasional temp spike up to 250 is no big deal. Keep up the good work.
  15. thinblueduke

    Newbie here, some help with ECB mods please.

    So does the portable grill have an upper grate, a lower grate, and a pan under the lower grate?  If so, I would remove the pan under the lower grate.  It should give you better control of the airflow.
  16. thinblueduke

    Newbie here, some help with ECB mods please.

    Looks good.  Make sure to post some Q-view (pictures) of your finished ribs.  Good luck and happy smokin'!
  17. thinblueduke

    Newbie here, some help with ECB mods please.

    If the portable grill has ventilation on the bottom, and the ECB fits smoothly over the top, I'd say that would work really well.  Many ECB owners have used a similar portable Weber to do the same thing.
  18. thinblueduke

    smoking camembert on my ECB

    Almost three hours into the smoke, with about 30 minutes of smoke left in the brick.  One of the pieces of camembert started to get a little too soft, so I had to push it back together.  The other two held up fine.  The exposed cheese really took on some color.  The cheddar has started to sweat...
  19. camembert 2c.jpg

    camembert 2c.jpg

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  20. camembert 2b.jpg

    camembert 2b.jpg

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