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Who else is awake? Getting ready for today's BBQ. Now with q-view!
240p been stalled at 165ish for about an hour. Hoping thins isn't one of those 4 hour stalls. :-/ other than that going great.- raspy87
- Post #6
- Forum: New England Members Group
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Who else is awake? Getting ready for today's BBQ. Now with q-view!
Temps are down. Took some coals out. But they are flexing between 200 and 280 transmitter is sitting on some bricks by the smoker. I think once I have a couple beers ill get creative. Still have to mow lawn and lay down some yard guard.- raspy87
- Post #5
- Forum: New England Members Group
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Who else is awake? Getting ready for today's BBQ. Now with q-view!
Was just about to link ya! But you found me. Almost! I can't seem to get the minion method to work. Everything lights too quickly! Is yours all fired up?- raspy87
- Post #3
- Forum: New England Members Group
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Who else is awake? Getting ready for today's BBQ. Now with q-view!
- raspy87
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- Comments: 0
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Who else is awake? Getting ready for today's BBQ. Now with q-view!
Today's menu:pulled pork from 8# shoulder cut in half (hoping to cut down on time) rubbed (Jeff's) and injected last night with apple juice, apple vinegar and some rub. Smoker:ECB(tricked out...somewhat) Wood:hickory chips Fuel; kingsford old school briquettes. 530a awake smoker started...- raspy87
- Thread
- Replies: 17
- Forum: New England Members Group
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Welcome to the ECB Users Group
I did the fire pan mod 8 1/4" holes on both sides per Jeff's mods. The top damper is only about 2.5" across with 3 half inch holes. Don't know how I feel about the lump the lumps flared up! This was a second practice run for Saturdays big Q. Think I'm gonna go back to briquettes but less than...- raspy87
- Post #13
- Forum: ECB Owners Group
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Welcome to the ECB Users Group
Hey y'all. Smoked a bird yesterday came out really good. Thread is over is ecb group. Smoking some burgers tonight decided to try lump charcoal and am having the same problem of to high of a temp. Yesterday's temp was 290 and help rock solid. Today is well over 300* why can I keep the temp low?- raspy87
- Post #10
- Forum: ECB Owners Group
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Today's smoke...in progress (qview)
Bob the smoker was still at 250* an hour after the bird was removed and I dumped the coals into my fire pit to let the smoker cool to put away. I'll try less for Saturdays Q. One thing I did notice is that the meat was significantly drier with the stone in the water pan so I will be investing in...- raspy87
- Post #10
- Forum: ECB Owners Group
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Today's smoke...in progress (qview)
Mike Nope. Stayed around 290* for the entire smoke. I'm gonna tone it down for my big smoke on Saturday. However I am pleased at how well the temps held. Finished product was delicious and edible which is what really matters to me!- raspy87
- Post #7
- Forum: ECB Owners Group
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good bbq joints in new england ?
I've got got a little local deli here in Greenville RI called Liberina's that does awesome stuff!- raspy87
- Post #3
- Forum: New England Members Group
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Today's smoke...in progress (qview)
White smoke =BAD....right?- raspy87
- Post #4
- Forum: ECB Owners Group
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Today's smoke...in progress (qview)
4 two handed scoops for the cold coals and just about 3/4 of chimney for hot coals. Secondly my chips start producing white bellowing smoke after about half an hour, is this normal?- raspy87
- Post #3
- Forum: ECB Owners Group
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Today's smoke...in progress (qview)
- raspy87
- Album
- Comments: 0
