Toggle sidebar

Search results

  • 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.
  1. smokemaster

    Charbroil Silver Smoker - Propane Burner Addition

    Köstlich or lecker. Cheech, I can remove the burner in 2 minutes. Haven't changed anything in the firebox, nothing is permanent. The stainless steel hose is outside the firebox. I just disconnect from the tank and feed the hose through the vent and remove the burner and hose.
  2. smokemaster

    Carolina Red Pork Sauce

    1 1/2 cups cider vinegar 1/2 cup ketchup 1/2 tsp cayenne or hot dried red chile flakes 1 tbsp sugar 1 tsp salt Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temp or chilled. Sauce keeps indefinitely. Recipe from Smoke & Spice
  3. smokemaster

    Southern Succor Pork Rub

    1/2 cup freshly ground black pepper 1/2 cup paprika 1/2 cup turbinado sugar 1/4 cup coarse salt, either kosher or sea salt 4 tsp dry mustard 2 tsp cayenne Mix the spices thoroughly in a bowl. Recipe from Smoke and Spice. Enjoy.
  4. smokemaster

    Charbroil Silver Smoker - Propane Burner Addition

    Meat came out great. Cooked the butt to an internal of 200F, let rest 1 hour and pulled. The ribs were too tender. I used the 3-2-1 method. I'll do 3-1-1 next time. Nothing like a fresh Brötchen (German for roll) to make a pulled pork sandwich. Topped with a little of the Southern Succor...
  5. smokemaster

    Charbroil Silver Smoker - Propane Burner Addition

    I'd been thinking about adding a propane burner to my smoker. Looked at the Afterburner, but the shipping was too much to Germany. Decided to use a turkey fryer burner instead. I used a pie pan as a base. The grill is great to hold my wood chip box. Giving it a try tomorrow. 2 racks of...
  6. smokemaster

    Much happier with my ECB

    Very nice work. It's an inspiration to all ECB'rs
  7. smokemaster

    another noobie

    Use PAM or wipe on vegetable oil or peanut oil in the cooking chamber. Heat to 300 for about 3-4 hours. You'll get a nice coating and it'll set everything in place. Some folks even wipe down the outside to set the paint.
  8. smokemaster

    My 3yr old ECB

    Thanks for the tip. I may end up cutting the extension down by half and see how that works.
  9. smokemaster

    My 3yr old ECB

    Larry, I can get lump charcoal here, but the pieces are pretty small (fall through my charcoal grate) and it's expensive. I've been looking for a better local supplier. The German charcoal isn't the best. Alot of pressed wood and fillers. I use Royal Oak charcoal and oak wood most of the time...
  10. smokemaster

    Char-Broil Silver Smoker Mods...?

    Here are pics of my mods. I made most of the mods to the SS. I addded a baffle, steel tuning plates, extended the stack, put a gasket between the firebox and the chamber and made a charcoal box. When I seasoned the smoker I used too much charcoal (20lbs) and burned alot of the paint off the...
  11. smokemaster

    My 3yr old ECB

    This is my modified ECB. I made the usual mods. Top vent, added vents and legs on charcoal pan and moved smoker legs to the outside. My charcoal pan wasn't the most stable so I use a Smokey Joe bottom as a charcoal pan. The Smokey Joe is higher than the modified ECB charcoal pan. I had to...
  12. smokemaster

    Hello from Germany

    Hi folks, I'm retired US Air Force and have been living in Germany for over 20 years. Love to Q. Got heavy into it 3 yrs ago. Looking forward to learning and sharing ideas. I'm a member or several BBQ/Smoking forums (US and German). Hoping to make some new friends. Thanks and this is a great...
  13. Default

    Default

View older results
Top Bottom
Back
Clicky