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Coffee junkie is right about the distance thing....another thing you could do is to build it similar to the ecb gourmet, and have a water/sand pan above the coals to act as a baffle so it will be indirect heat reaching your food....that way you could have two cooking grates to be able to handle...

Fine lookin' ribs!! One other thing to note when using the ECB....not all lump charcoal is created equal. And, Kingsford Charwood is on the LOW end of my favorite lump charcoal list....right along with Cowboy lump. Good quality lump charcoal can cost a few extra $$...the highest quality...

You you shouldn't need any extra holes with the addition of the grate. As for the original hole, should be able to find electrical "knockout" plugs at your local hardware store....something similar to the ones in this link... http://www.drillspot.com/fittings-an...tion%3DSnap-In Just measure...

In 3 or 4 smokes you should be getting a good feel for it. The big deal with the ecb gourmet is, don't get frazzled if the temp jumps or dips 25 degrees. Make small adjustments to your airflow, and give them time to do thier thing...usually 10-15 mins. If you build the legs like that dude...

According to Brinkmann's website, they are one in the same. Just to throw my $.02 in... if you are fairly handy with tools, you could easily build a UDS...and, it's a cheap build... Or, with a few simple mods, the Brinkmann Gourmet charcoal smoker will get you "near- WSM " performance for less...

Which town, Tip?? I might need to go visit before they close...

Welcome from an Iowa neighbor...Osage, that is. We get up to Austin now and again....nice town L8r, Eric

Close. Just checked Amazon...$35.95 + $4.99 shipping....that's not out of line for the et-73...I think I paid $38 on ebay when I found one on "sale" L8r, Eric

Well, shoot! Iffn some of the peeps that would like to come make a more definite commitment, can we put the plug back in and have it anyway?

Yes. If you seal up the gap around the lid, you will have to provide alternate means for the smoke/heat to escape. As for the bottom, I made a sliding damper for mine with 3 strips of metal and some sheet metal screws. In one of the links from WalkingDude, I believe it shows the basics of how...

More links in this thread... http://www.smokingmeatforums.com/for...b+gourmet+mods I have a modded ecb gourmet...I'd be glad to help with any info I have. L8r, Eric

Welcome to the forum, Tuck....whereabouts in this great state are ya from? Northern Iowa here...WAAAYYY Northern! Quite a few other Iowegians wander around here on the SMF, also.....so, you should feel right at home... BTW, if you haven't stumbled across the thread yet....we're having another...

I'll be there as much as I can, though not camping...Valerie and the kids will prolly come and go...(baseball, etc...) I can bring my drum and/or the ecb. depending on what anybody else wants to smoke....I have two good sized butts in the deep freeze. I could either do those, or a couple...

Wild cherry just makes bigger trees....otherwise, as Jerry stated in not-so-many-words.....it's ALL good. L8r, Eric

Welcome from WAAYYY up North in Osage! Glad to see another Iowegian has found the way on board here. Check out this thread for info on an Iowa Gathering that is in the works for the weekend of June 19.... http://www.smokingmeatforums.com/for...threadid=89682 Again, WELCOME! Eric

Welcome from another Iowegian...in the great white North...also known as Osage. Glad to have ya on board. Be sure to mark your calendar for the weekend of June 19...we're planning a Iowa Gathering in Rockford for anybody that would like to join in....will prolly see a few Minnesooooootans...

If there were no underground utilities in the way....and IF your neighbor would agree to it....you could put perforated tile in from the parking lot to the city drain.

Another BUMP for Tip's cause. I'm planning to attend...may not camp, tho. Gotta bring the wee one out an introduce him to the smokin' crowd, dontcha know... Maybe by June, I can have this whole smoking thing figgered out... L8r, Eric

As I'm sure you've probably read in one thread or another, the 1 1/2 hr./lb. at 225* is, at best, only an estimate. There are no hard and fast rules when it comes to smoking meats. There are other variables that factor into the equation, such as meat quality...age...etc...and they vary from...

Congrats to the new inductees! Smoke on! L8r, Eric