First shot with my new ECB. Ribs and Chicken!

[bigbirdk]

The ECB arrived last week and I was able to cure it on Friday night over a couple of beers. Saturday morning, armed with little knowledge (yet strangely, great confidence). I put that sucker to work!

New chimney works the bomb:

image.jpg

• bigbirdk
• Oct 28, 2013

Did the leg mod so I could get to the fire easy. Thanks for that one SmokingMeat!

image.jpg

• bigbirdk
• Oct 28, 2013

Chicken and ribs with jerk rub from the weber web site...

image.jpg

• bigbirdk
• Oct 28, 2013

image.jpg

• bigbirdk
• Oct 28, 2013

image.jpg

• bigbirdk
• Oct 28, 2013

image.jpg

• bigbirdk
• Oct 28, 2013

image.jpg

• bigbirdk
• Oct 28, 2013

Time for the "2" of the 3-2-1...

image.jpg

• bigbirdk
• Oct 28, 2013

Beer time!

image.jpg

• bigbirdk
• Oct 28, 2013

That last hour was killin' me!

image.jpg

• bigbirdk
• Oct 28, 2013

Freaking NOM NOM!

image.jpg

• bigbirdk
• Oct 28, 2013

image.jpg

• bigbirdk
• Oct 28, 2013

Overall, the much maligned ECB performed well and held temp just fine. It probably helps that it was 85 degrees with just a little breeze. Cant wait to fire the little guy up next week!

 

[pgsmoker64]

Looks great!  How did everything taste?  Was the meat tender?  How was the texture of both the chicken and ribs?

Thanks for sharing.

Bill

 

[bigbirdk]

It tasted fantastic! The chicken breasts had a nice smoky flavor and a pink smoke ring. My wife said the ribs were the best I have ever made, very smoky but not overcooked and still moist! Overall, very pleased. Going to try a fattie this weekend!