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  1. mike65

    More Issues with my ECB

    Bob, Yes I did cover the open end with foil. Did you soak your chips before they went into the can? Water pan - did not use. Thermo - I will need to check.
  2. mike65

    More Issues with my ECB

    The plan was to smoke bacon wrapped hotdogs today and kielbasa.  Did the minion method and use small alum cans as smokers.   After placing the charcoal in the charcoal pan, I was hoping the temp would come back down but it went up to 450 degrees.  I took the lid off and noticed the 2 aluminum...
  3. mike65

    Mixon Recipe Missprint help please :)

    Ron, Is tihis a Brine recipe?
  4. mike65

    Another sale by one of our sponsors.... Meat Processing Products....

    Hello Dave - The links you posted are not working.
  5. mike65

    Looking for the Bottom of a Gourmet ECB

    Does anyone out there that has an ECB have an extra bottom from the Gourmet ECB?
  6. mike65

    Can a Master Forge owner be a part of the ECB Owners Group

    Welcome to the ECB Group smokinGMA. Any and all help is appreciated. How long have you had your ECB?
  7. mike65

    2013 SOUTH FLORIDA GATHERING (THIRD ANNUAL GATHERING) NOV. 8-10TH COME JOIN IN..............

    We won't be there until Saturday. I'll recheck my work schedule and see if there is school on Friday.
  8. mike65

    Dutch Oven Restore and Beef Stew

    Great job on bringing that back to life. Stew Looks yummy! Where's the corn bread?
  9. mike65

    2013 SOUTH FLORIDA GATHERING (THIRD ANNUAL GATHERING) NOV. 8-10TH COME JOIN IN..............

    After I posted 4 hours I was thinking that was probably an incorrect time.
  10. mike65

    2013 SOUTH FLORIDA GATHERING (THIRD ANNUAL GATHERING) NOV. 8-10TH COME JOIN IN..............

    Shouldn't take to long. Maybe 4 hours?
  11. mike65

    Smokin' ECB- Chicken Breasts and Pork Wrapped Pork?

    Looks great Bob.  
  12. mike65

    Today's batch of Polish Kielbasa and Snack Sticks!

    Question when making Sausage.  Do I need to cure the meat before it's ground in the grinder?  If I do need to cure it, what do you guys use?
  13. mike65

    Need Easy Brine Idea

    You guys hit the nail on the head. It burned for sure. The chicken turned out better this time, however it's still missing something.  The chicken wasn't rubber like last time, but was missing taste.  Think I'll just stick with Pork and ribs until I get the Propane add on.
  14. mike65

    Need Easy Brine Idea

    The idea I had with the Charcoal and wood chunks went up in flames.  Temp shot up to 500 .  I had to remove the wood chunks, temp dropped to 400 and stayed there for 30 minutes. .   Lifted the body off the charcoal pan, shifted the charcoal around. Temp finally dropped to 250 and holding.  Put...
  15. mike65

    2013 SOUTH FLORIDA GATHERING (THIRD ANNUAL GATHERING) NOV. 8-10TH COME JOIN IN..............

    NP Doug.   I'm looking forward to making sausage at the 2013 SF Gathering and meeting everyone.
  16. mike65

    2013 SOUTH FLORIDA GATHERING (THIRD ANNUAL GATHERING) NOV. 8-10TH COME JOIN IN..............

    Keith, I have watched a lot of vids on it, seem easy.   I'm getting pumped about meeting ya'all in November and making some sausage. 
  17. Need Easy Brine Idea

    Need Easy Brine Idea

    • mike65
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  18. mike65

    Need Easy Brine Idea

    Is this the Snake Method? Garlic Butter Injected Chicken Legs Garlic & Seasoning on Chicken Legs
  19. Garlic & Chicken Seasoning on Legs.jpg

    Garlic & Chicken Seasoning on Legs.jpg

    • mike65
    • Media item
    • Comments: 0
    • Album: Need Easy Brine Idea
  20. Garlic Butter Injected Chicken Legs.jpg

    Garlic Butter Injected Chicken Legs.jpg

    • mike65
    • Media item
    • Comments: 0
    • Album: Need Easy Brine Idea
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