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  1. camembert 2a.jpg

    camembert 2a.jpg

    • thinblueduke
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    • Album: smoking camembert on my ECB
  2. thinblueduke

    smoking camembert on my ECB

    Spring is coming, so my cheese-smoking days are numbered.  I decided to give it another go, this time slicing the camembert into wedges.  After smoking, I'll reassemble, wrap and age them.  In the pic, the darker camembert is from my last batch.  I also had a little room for some cheddar. I...
  3. camembert again.jpg

    camembert again.jpg

    • thinblueduke
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    • Album: smoking camembert on my ECB
  4. thinblueduke

    Newbie here, some help with ECB mods please.

    0. Looks like you've already got the thermometer 1. Holes in the charcoal pan and a few bricks or cinder blocks to set it on 2. Grate for the charcoal pan 3. Legs on the outside 4. Vent holes in the top of the lid 5. Rope or gasket around the rim of the lid 6. Search bar 7. Add your...
  5. thinblueduke

    Airflow regulator on top?

    I drilled holes in the lid and I leave them open all the time.  Combined with the rope around the lid, it makes a big difference.  Previously, the smoke would exit through the gap around the lid without ever reaching the food.  With the rope in place (others use an oven gasket), the smoke is...
  6. Airflow regulator on top?

    Airflow regulator on top?

  7. getarope.jpg

    getarope.jpg

    • thinblueduke
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    • Album: Airflow regulator on top?
  8. ventholes.jpg

    ventholes.jpg

    • thinblueduke
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    • Album: Airflow regulator on top?
  9. thinblueduke

    smoking camembert on my ECB

    Jameswalker, I understand your question.  Smoking fish and meat is safer when hot-smoked.  However, this cold-smoked camembert is safer because it's not raw meat.  I smoked it for a few hours, then put it back in the refrigerator, and it's fine.    
  10. thinblueduke

    smoking camembert on my ECB

    I think it could've used some more smoke.  My daughter, who has a more sensitive palate, said she could taste the smoke, but I couldn't.  Then again, I don't have an unsmoked one to compare it to.  I'll definitely try again.
  11. thinblueduke

    ECB Minion Method?

    I mostly use gas with my ECB these days but when using charcoal, I prefer to keep feeding it every 30-45 minutes or so rather than dumping and reloading.  After a while, you learn what size lumps and how much to add. It will also vary according to the weather and what you're cooking.  With that...
  12. thinblueduke

    ECB burning hot.

    I've never been able to set and forget with charcoal, lump or briquettes, on the ECB.  Some people have figured it out, but I haven't yet.  For me, the briquette ash was always an obstacle, since it impedes airflow.  Lump doesn't produce much ash, but it also doesn't burn as evenly or...
  13. thinblueduke

    ECB burning hot.

    Wow, looks like you've really put some thought into it.  As long as you don't mind tending the fire throughout the cook, you should come away with some nice results.  I spent many an afternoon getting to know my ECB just sitting next to it, watching a ballgame and monitoring temps. What are you...
  14. thinblueduke

    ECB burning hot.

    My input regarding your questions: How many coals depends on what you're using.  I learned early on not to use briquettes in the ECB.  They burn even, but they leave way too much ash, and I'm forced to empty it out during the smoke.  Lump charcoal leaves very little ash. I think this picture...
  15. thinblueduke

    ECB burning hot.

    This doesn't look like it'd be enough to do the job, but once it gets going, it hits about 250.  I throw in another chunk or two once the temp drops to 200 or so.
  16. ECB burning hot.

    ECB burning hot.

  17. she got legs.jpg

    she got legs.jpg

    • thinblueduke
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    • Album: ECB burning hot.
  18. thinblueduke

    ECB burning hot.

    I've always preferred putting water in the water pan.  Could you post a pic of what your initial charcoal pan looks like?  It's possible you're using too much.  When I started out on the ECB, I was using enough charcoal to roast and grill -- way too much to smoke low and slow.
  19. smoking camembert on my ECB

    smoking camembert on my ECB

  20. thinblueduke

    smoking camembert on my ECB

    Most Friday nights, I play guitar and sing at a local bar, and occasionally, I'll bring along some of my smoked goodies.  The Japanese are big into snacks with their drinks, so they seem to appreciate it.  A few weeks ago, I gave smoked camembert a shot, and it went over pretty well, so I...
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