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I've had a 9 pounder that went 17 hours before, so don't sweat it. When it comes out it will be that much sweeter!
And ditto on the finishing sauce. You won't eat pulled pork without it ever again!
Drill a hole just below the grates to stick a temp probe in it so you can monitor inside temps while cooking.
The best temp control I have found is the side door. Open it about an inch to drop the temp 15 degrees.
Post the link to the group. I am on Facebook and would like to join it! I can probably be found on there as ajthepoolman, but by night I am known as Adrian Miller in Topeka KS.
Throw a mustard massage on one and see if you like it. I do! Then go whip up a batch of SoFlaQuer's finishing sauce. You will never eat pulled pork again without it!
What Flash said. I have used mayo before and gotten a decent skin on turkey and chicken. That is with a Brinkmann that struggled to reach 250.
Another suggestion would be to try to pick up a Ronco Showtime Rotisserie and run them on the spit for about 10 to 15 minutes. That would suck...
I too have the ECB and have not made any serious mods to it. The only thing I did was to drill a hole just below each grate so I can stick a thermometer probe into the chamber and monitor the heat inside. Get yourself a good digital thermometer with a long probe cord (or even better, go...
Hmmm, I believe that KU was well out in front of KSU this year!!!!! (and every year since like 1543 or something!)
ROCK CHALK JAYHAWKS!!!!! NATIONAL CHAMPIONS!!!!!!!!!!!!!!!!
ROCK CHALK JAYHAWKS!!!!! NATIONAL CHAMPIONS!!!!!!!!!!!!!!!!
ROCK CHALK JAYHAWKS!!!!! NATIONAL...
Who is your favorite #1 seed to go deep into the tourney? I would put a poll of all 65 teams, but that would be a large page to scroll through!
Edit, something is wrong with the site. I can't make a poll. Oh well, I guess I will ask who you think the champ will be now!
I have the exact same smoker and I am a proud member of the OTBS! Many of us say that it doesn't matter what you smoke on, the chef can make magic with any of them!
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