Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Added a baffle, lowered the chimney to the cooking grate level and added to thermometers to the top at grate level. Fired it up to season and found a difference of 25 degrees from the fire box side to the opposite side of the smoker. I'm thinkin' I can take the original charcoal pan from the...
This is the recipe I use for my spicy pickles. They stay pretty crisp.
Place cucumbers (either whole or sliced) in jars.
Add per jar:
1 clove garlic
2 heads dill (or 2 tsp dill seed)
Dash of powdered alum (1/8 tsp)
1 jalapeno (slit) (or more to taste)
Boil 3 qts water, 1 qt white vinegar, 1...
I went and checked this smoker out. The only dent was on the bottom storage rack. Offered $50 and he countered with $60 so I bought it. Now I need to do some reading on mod to tune this cooker up. Any and all suggestions would be most welcome.
I have an opportunity to pick one of these for $80. It's new but has a few dent that won't affect the cooking properties. Any thoughts or comments on this smoker?
Did a 8.5 lb butt today on my ECB (gourmet with mods). Started at 6:am. Cooking temp was 220 to 250. No stall at all. It hit 200 internal at 2:pm. Put in in the cooler and 4 hours internal temp was still 170. No wind today and air temp was between 60 and 85 degrees. Last two butts I...
I'm gonna' try the HI Temp paint first. That should stop any potential rust. Then I'll start looking around for another kettle on sale. Thanks for all the input.
OD
My problem with purchasing a new Weber, (besides the fact that I'm cheap), is that the new ones seem to be made out of lighter material and I'm not sure how it would hold up.
I was pulling my 12 year old Weber kettle out to use a couple of days ago and I noticed that there was a chip in the porcelain dome. Is there any good way to repair this? I don't want rust to get a foothold on it.
Do I need to always use the water pan? I'm going to do the mod to raise the lower cooking grate so the temps between the two grid are closer. I still feel the bottom grid will be lower. Any thoughts on this subject?
Thanks everyone!! I failed to take a picture after it was pulled. I finished it off with "Scott's Red Hot" for that east Carolina twang I love so much. I will tell you that everyone raved about it and I have to admit, it was the best butt that I have ever produced in that smoker.
Not a total newbie, but have been lurkin' here for a while. Started this 7 lb butt at 6:30 this morning using a modified ECB. Raised the grate, added the temp gauge on top, and can control airflow from the bottom. Cooked a little faster that I figured on by an hour. It's in the cooler now...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.