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  1. earache_my_eye

    Need some help. I have an ECB charcoal, but want

    Here ya go....straight from the Brinkmann site..... http://www.brinkmann.net/Shop/Detail...6-7000-0&id=72 Hope this helps! L8r, Eric On Edit:....I should have looked at the next search result page....here is a electric conversion 'KIT'.... http://www.cspoutdoors.com/elconforbrin.html
  2. earache_my_eye

    new to site from Iowa

    Glad to see another Iowegian here at SMF!! You came to the right place for info. L8r, Eric
  3. earache_my_eye

    new from Sgt.Bluff, Iowa

    Welcome to the site from another Iowan!! Tama/Toledo area, here....soon to reside in Osage. You came to the right place for information....;) L8r, Eric
  4. earache_my_eye

    How many butts.......

    4 butts will fit on your drum. I did 4 for my son's graduation on my drum with no problems of them fitting on one rack. Plan for around a 40% loss of weight from raw to pulled...even tho it may be less. And figure about 1/3 lb. per per person...as long as you have plenty of good sides to go...
  5. earache_my_eye

    My ECB Gourmet mods w/pics and a question

    I've noticed there is a temp difference between the upper and lower grates, but, only until the temp gets settled in and stable. The bottom one on mine tends to be warmer at first. I put lava rock in my water pan and just cover it with foil for easy clean up. Like Big Steve said, you may...
  6. earache_my_eye

    Up In Smoke - Taste test

    It was a great day for strolling thru the comp. area....took me two tries, but finally found some GOOD ribs....not the same ones Tip had. He's right, we can smoke as well or better than a fair share of the teams that were there....maybe not necessarily on the scale that they are smoking...
  7. earache_my_eye

    Hello from Iowa

    WOOO HOOO!! Another IOWAN!!! Welcome to SMF from the Tama/Toledo area.......soon to be the Osage area! Good to see more Iowans on here!! L8r, Eric
  8. earache_my_eye

    Wicked Good Smoked Chicken Breasts

    Looks mighty tasty!! What did you think of the Wicked Good charcoal?? I really like the stuff, but, it's a bit on the expensive side... L8r, Eric
  9. earache_my_eye

    I guess this is where I start

    Here's a belated WELCOME for you, Jim!! Saw your post on Hogslayer's roll call thread....I've only been to Victor a couple times....soon, I'll be calling Osage, IA home. Glad you found the forum......read, read, and read some more....then ask any questions you have....these folks won't steer...
  10. earache_my_eye

    Newbie with ECB

    If you added a top vent on the lid, you probably should seal it up around the edge of the lid, otherwise, it will be able to pull air from around the lid so that closing down your bottom damper will do little or no good. With mine, I fill my pan with charcoal and wood chunks...and leave a bit...
  11. earache_my_eye

    Newbie with ECB

    Nice job on the ribs, RLD!! OK, maybe "notorious" wasn't the best word. My ecb is an oddity in that the lid actually fits tight, so I needed to add the top vent right away. I always smoke with the top vent wide open and control my heat by controlling air flow with the bottom damper.
  12. earache_my_eye

    Newbie with ECB

    That bottom damper will literally save your BUTT (or ribs, brisket, etc...)!! Being able to control the amount of air you feed the coals will give you much better control of your temps. Some other considerations for your Gourmet...(I have one, also) 1. Tweak that side door until it closes as...
  13. earache_my_eye

    New from IA

    WOOO HOOO!!! Another IOWEGIAN!!! Welcome to the SMF, Cody...glad you found us! That link Pineywoods gave you will get you going in the right direction for some delicious brisket.....hard to beat a good brisket.... Whereabouts in Iowa are you?? I'm in the Tama/Toledo area. Again, WELCOME, Eric
  14. earache_my_eye

    We're have'n a party!!

    CRAP!! I told Valerie about this, and she reminded me that Isaac has baseball tournaments that weekend.....I'm also supposed to be helping get stuff done at the house she's moving to....sigh....would much rather party and eat smoked goodies.... Hope you have a great party, Buzz....have a cold...
  15. earache_my_eye

    New from Iowa

    And the Iowegians keep joining the fun!! Welcome from another Hawkeye...Tama/Toledo area here... Glad to see you stopped lurking!! L8r, Eric
  16. earache_my_eye

    Wood problem

    Pecan is more of a "medium" type of smoke....milder than hickory. It goes great with just about anything you want to smoke!! Use it as you would hickory.....or, mix it with some fruit wood for a different twist. It's all good eats in the end... L8r, Eric
  17. earache_my_eye

    brisket times

    I think you will get your answer when you slice/pull them.....sometimes you just get lucky... If they're still tough, your temp readings are funny....if they're nice and tender....well, then, good for you!! You found TWO speed briskets!! Remember, that guideline of 1 1/2 hrs per lb. is just...
  18. earache_my_eye

    RE: USDA Response on cooking chicken

    I have to agree there...all the hand sanitizers and germophobes are helping to insure that we raise generation after generation of kids with pathetic immune systems so the drug companies can "come to the rescue" and cure what ails you! Don't get me wrong, proper hygiene is important....but...
  19. earache_my_eye

    Kansas Gathering

    In the words of NIKE.........Just DO IT!! After two Iowa gatherings, I can say you won't regret getting together with your smoking neighbors!! Get everybody that you can get to come and have some FUN! (oh, and don't forget pics and qview....) L8r, Eric
  20. earache_my_eye

    newbie with a pork loin

    I agree on pulling the loin off at 150*.....or a few degrees sooner. Any higher and you're asking for a dry pork loin. Foil it, and wrap in a towel for a half hour and slice! L8r, Eric
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