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  1. thinblueduke

    It's Modded Out.. I Got the Cure Smoke Done

    I like to do pork shoulder at 225.  A rough time estimate would be 1.5-2 hours per pound, but it's much better to cook to an internal temperature (IT) rather than for a set time.  If you're going to pull the pork, shoot for an IT of around 200.  If you're going to slice, maybe 190.  Of course...
  2. thinblueduke

    Gasket Info

    So how did it turn out?  Any pics? BTW, a bit off-topic, but that Antonio Brown kick to the head of the Browns punter was one of the dirtiest moves I've seen in the NFL in a long time.
  3. thinblueduke

    Gasket Info

    In that case you should be fine.  Bitterness is probably a better indicator than temperature.  Have a good smoke, and go Browns!
  4. thinblueduke

    Gasket Info

    Looking good!  You might be able to get away with a few more holes if you detect a hint of bitterness.  Also, remember to get those ribs on by 8am if you're hoping to eat at halftime.
  5. thinblueduke

    ECB Mods

    Ah, I see.  The charcoal pan lifts out of the base then.  I didn't notice that they were two separate units.
  6. thinblueduke

    Thinking About This Smoker

    Good luck!  Make sure to post some Q-view (photos) when you can.
  7. thinblueduke

    ECB Mods

    Gary, on your rig, does the body rest entirely on the charcoal pan? 
  8. thinblueduke

    ECB's Bad Wrap !!!

    I tend to agree.  Sometimes I get smoker envy looking at more expensive set-it-and-forget-it rigs, but then I think, "Well, where's the fun in that?"  With an ECB, smoking isn't just a means of cooking food, it's an activity.  Doing the mods is half the fun, too.
  9. thinblueduke

    Dumb Question

    It would be too big, and would just sit on top of the charcoal pan.  Try to find something that will rest about two inches above the bottom of your charcoal pan.  This one's a little high (I've since lowered it), but you get the idea.  If it's too high, you get less clearance under the water pan.
  10. Dumb Question

    Dumb Question

  11. she got legs.jpg

    she got legs.jpg

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  12. thinblueduke

    Need wood advice

    Any of those woods would work, but do be careful with the mesquite.  That being said, I would also go for the hickory and cherry.
  13. thinblueduke

    Thinking About This Smoker

    The thermometer doesn't need to be on the opposite side, but that's where I put mine, just for aesthetics.
  14. smoked pork spring rolls

    smoked pork spring rolls

  15. thinblueduke

    smoked pork spring rolls

    My wife and daughter are Japanese, and although they both have a broad palate, I'm always looking for new ways to sneak smoked meat into our meals.  The other day, I was thinking that spring rolls/egg rolls might be a good excuse to smoke up some pork collar (aka money muscle), and I figured it...
  16. springroll1.jpg

    springroll1.jpg

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    1409215832906.jpg

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  18. 1409215824101.jpg

    1409215824101.jpg

    • thinblueduke
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    1409215815780.jpg

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  20. thinblueduke

    Thinking About This Smoker

    This little smoker is a great little unit.  As long as you've got a little patience and curiosity, it'll treat you well. I don't know if I would recommend that video, though.  He starts talking about adding a third and maybe a fourth rack, which for me might be biting off a bit more than I...
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