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Not that anyone probably missed me too much with all of the great members and discussion. I've not smoked anything in a couple years since my old, modified ECB was in such rough shape that I always had to debate myself over using it again. Well, now I can finally retire it for good, since I...

Was fortunate to get out on Lake Ontario Wednesday after some King salmon and have a mess of fillets in the fridge right now (4 fish in the 20 - 25 lb range). They'll be going in a simple H2O + salt + dark brown sugar brine overnight. Tomorrow, I'll rinse them and let the pelicle form, then into...

Working my way into the freezer so that nothing gets freezer burned and goes to waste. Latest batch of salmon out of the brine and into the ECB yesterday. Before and after photos: Getting started: Wheelbarrow as a quickie wind-break Finished product:

When I was a kid, we'd spend summers at my grandparent's place at the lake. Many nights we'd sit up late, fishing for the carp that would come in to get the duck feed that the ducks missed. It was a blast to fight these big fish on our little Zebco 202 fishing combos, and we always released...

the subject line is an open ended question. I generally smoke with apple or maple, sometimes hickory, but just scored a bunch of cherry when I cut my tree back hard (40' tree is now 15'), and now I'm wondering which meats are best complemented by cherry smoke. How different is the flavor from...

Two neighbors of mine went on separate salmon charters out on Lake Ontario last week, and both ended up with way more fish than they have freezer space for... naturally, they thought about smoked salmon and brought me a LOT of fish to run through my ECB. Essentially, one full gallon ziplock...

Are there any fellow "yankees" out there, who have found a way to get your ECB to hold heat during our colder months? Mine has the standard set of mods, and works great from mid May until maybe early October (on warm days), but once we start seeing temps below 40 outside, the thing just won't...

The ultimate in simple, but turned out really nice. 2 large king salmon, filleted, skin-on (or 4 smaller ones) Brine: 2 gal water 4 C dark brown sugar 2C Kosher Salt Brine overnight - sometimes I do it in the fridge, others I'll brine in a cooler with a bag of ice thrown in to keep...

OK, it's been a busy summer, so busy that I haven't had enough hours to string together to do any smoking. So what I've been doing is using my ECB for grilling (afterall, it says "Smoke N Grill") on the front. Last night we did something fun...BBQ burgers. I don't have the specifics on the...

Some Spare ribs - mmmmm!

Another newbie question... I have an apple tree, a cherry tree, and a peach tree. Can I use the branches (mostly small ones) that I trim off them every year for smoking? If I can, can I leave the bark on? Do I need to soak them? probably seem pretty basic, but I'm still clueless.

OK, Newbie here. Got a great deal on Western Style ribs the other day, and am considering using them for my first ever smoke (un-modified ecb) in a couple weeks. Plan to use a rub from the local BBQ place (Dinosaur BBQ). Any body ever do these before. Looking for suggestions on temps, times...

and It was VERY helpful for a noob like me. also received my first newsletter. GREAT STUFF you've got going on here Jeff!!!!

have used it on goose and venison, and it's yummy. 5 lbs ground meat 1/4 C soy sauce 1/8 C Worcester sauce 1/8C water 2 tsp Liquid Smoke 2 TBS salt 2tsp black pepper 2TBS onion powder 2TBS garlic powder Place meat in a large glass bowl Mix all the sauces & spices together then pour over the...

originally posted this elsewhere, but this seems more appropriate: