Hello everyone! Lurking behind the scenes on this forum helped me successfully smoke my first pork butt, so I figured a proper introduction was in order.
My name is Matt and I live in central Indiana. I've loved eating good barbeque for several years now and have always wanted to learn how my favorite local bbq joint (Squealer's) did it, but never took the time. My wife was given a catalog of items to pick from for her 10 year anniversary date at work and one of the items was a smoker. I've since that this smoker is commonly referred to as the ECB.
So I researched a little (very little) on how to use it and gave it a go. I told my wife I wanted to try brisket (my favorite), a whole chicken and salmon. She comes home from the store with a corned beef brisket, as well as the chicken and salmon. I told her I didn't think corned beef brisket was the same, but what the heck. Needless to say, the corned beef brisket ended up as a yard ornament to be consumed by the raccoons later that evening, but the chicken and salmon were both very good. A litte more research after this semi-failed attempt showed how using my ECB required more knowledge, patience and most important, a good thermometer. I decided this was too much work.
After enjoying awesome bbq at Squealers a few more times after my first attempt, I decided it was time to give it another go. I did more research this time and found this forum. All of the answers were right here! I made a few mods to the ECB, bought a Maverick ET-73 thermometer, rubbed up a pork butt and went for it. It turned out wonderful! It was work keeping the ECB up to temp, but it was worth it. I now have the confidence to try other meats. Thanks for this wonderful site!
My name is Matt and I live in central Indiana. I've loved eating good barbeque for several years now and have always wanted to learn how my favorite local bbq joint (Squealer's) did it, but never took the time. My wife was given a catalog of items to pick from for her 10 year anniversary date at work and one of the items was a smoker. I've since that this smoker is commonly referred to as the ECB.
So I researched a little (very little) on how to use it and gave it a go. I told my wife I wanted to try brisket (my favorite), a whole chicken and salmon. She comes home from the store with a corned beef brisket, as well as the chicken and salmon. I told her I didn't think corned beef brisket was the same, but what the heck. Needless to say, the corned beef brisket ended up as a yard ornament to be consumed by the raccoons later that evening, but the chicken and salmon were both very good. A litte more research after this semi-failed attempt showed how using my ECB required more knowledge, patience and most important, a good thermometer. I decided this was too much work.
After enjoying awesome bbq at Squealers a few more times after my first attempt, I decided it was time to give it another go. I did more research this time and found this forum. All of the answers were right here! I made a few mods to the ECB, bought a Maverick ET-73 thermometer, rubbed up a pork butt and went for it. It turned out wonderful! It was work keeping the ECB up to temp, but it was worth it. I now have the confidence to try other meats. Thanks for this wonderful site!
