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Today's smoke...in progress (qview)
3# broiler boned out (my first attempt) rubbed with Jeff's rub. Then stuffed with ham and cheddar. The first attempt at the minion! With brinkman smoke box. A little too hot!!! Vent on top wide open firepan vent completely shut. Gonna through it on anyway. Any suggestion? Cheers- raspy87
- Thread
- Replies: 10
- Forum: ECB Owners Group
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Welcome to the ECB Users Group
Mike That's what I started off doing but I was going through aluminum foil like a fresh pulled pork put in front of a hungry family reunion. So I purchased the brinkman chip box and typically just toss it right on coals. Works so far but that was on hot coals. I'm thinking just stuff it and...- raspy87
- Post #9
- Forum: ECB Owners Group
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Welcome to the ECB Users Group
- raspy87
- Album
- Comments: 0
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Welcome to the ECB Users Group
Finally got the gasket and top vent on the ecb! Gonna do a chicken tomorrow. Also gonna try minion method too! Any insight as to how to incorporate my brinkman smoke box? I know several people just sprinkle wood chips among coals but I'm afraid of flare ups. Suggestions?- raspy87
- Post #7
- Forum: ECB Owners Group
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RI Butchers
How do I join the group? I found it. Not sure how to join.- raspy87
- Post #5
- Forum: Meat Selection and Processing
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Noob question about cook time
Thanks all for the info! There will be QView and numbers! Cheers!- raspy87
- Post #6
- Forum: Grilling Pork
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Noob question about cook time
Howdy fellow smokers Please forgive me if this has been spoken about, but I've tried the search here cannot find the answer. At a 2 hour per lb (safe estimate) cook time. A 6 lb pork shoulder would take 12 hours (I make that statement with the understanding different cuts of meat cook...- raspy87
- Thread
- Replies: 5
- Forum: Grilling Pork
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First Poultry Smoke (Q-View)
Chef, that makes a lot of sense. That never even occurred to me. Thanks! -
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First Poultry Smoke (Q-View)
- raspy87
- Album
- Comments: 0
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First Poultry Smoke (Q-View)
Hey guys and gals. New to the smoking forums (past roll call new). I've done about 3 smokes including this one. Well this was a straight forward smoke, fresh 3# chicken boned out with the infamous Jeff's Rub. Smoked in an ECB with slight mods. Used cherry wood chips (dry) in brinkman cast iron...
