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First Time with my ECB Cheap Electric Brinkmann

bookoobbq

Newbie
28
33
Joined Mar 19, 2015
Well, here goes my first dip into my new hobby. Learning as I go. Acquired the el-cheapo ECB for free so testing out this morning. Going to need mods I'm already learning. Rubbed a small pork shoulder and whole chicken to test with and will throw sausage on later.


Initially, after seeing some videos I just threw chips directly on lava rocks. BAD IDEA. Burnt right up (even soaked). So I found these desktop organizers and made a half-ass chip box which is working for now.


Worked much better.


It's currently 47° outside and the smoker is maintaining 258° currently. I'll post more updates later. Pics don't show the smoke as well as video but the smoke is rolling thick!

Open to any advice or tips. By the way, I'm Jason, thanks for a great forum. Very informative.
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
You want TBS, or Thin Blue Smoke. To much Thick white smoke can impart a bitter flavor on the meat. It's also best to use dry wood, not soaked wood. You'll probably find that using chunks of wood will work better. 2"-3" pieces.
 

bookoobbq

Newbie
28
33
Joined Mar 19, 2015
Yeah, the smoke thinned out to blue now. I keep having to add chips. Maybe chunks will last longer.
 

SmokinAl

SMF Hall of Fame Pitmaster
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Joined Jun 22, 2009
Looks like a great start!

Al
 

bookoobbq

Newbie
28
33
Joined Mar 19, 2015
Thinks I'm noting and need to do.

•Buy some gasket material for the lid. Cheap metal isn't perfectly round and has some big gaps.

•Wireless Probe Thermometer

•Proper box for wood chunks

•Add a temp gauge to the lid.
 

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