Hey everyone,
I canned the little cast iron smoker box and gas grill for a ECB and a nice bag of Frontier Lump charcoal. I used a handful of cherry wood chips but the majority of the wood was chunk hickory. It was all soaked for an hour before application.
1st, the ECB is a death trap. It assembled just fine. BUT I cut myself on the bowl brackets several times over the weekend. Very sharp metal.
Anyhow.. Nice fire going in the bottom. Lump charcoal had to be added about once every hour and 1/2 and I threw in a little more wood chunk the last 2 hours. Otherwise it seemed to work pretty good.
Note to everyone...the $17 remote probe thermometer from Wall-mart is terrible. At some points it said the meet was 16o F. And at others it said 285o. I have very bad luck with thermometers I guess.
Anyhow I used a rub recipe found on the forum...sorry I forgot who's it is. Mainly salt, brown sugar, cayenne, paprika, and thyme.
Applied the rub about 2 hrs ahead of smoking time and wrapped in plastic wrap.
It took 5 1/2 hrs to get to 165o. I used the 3-2-1 method...with a little modification thanks to some members. 2hrs-2hrs-40min instead.
I also threw in some veggies for good measure..
Taste of the ribs was great. The outside was just a little overdone/tough. But the inside was delicious.
Q-View of the finished product.
-Albeesmokin
_____________
ECB Brinkman Smoke n' Grill
Kenmore 3 burner gas
Cast Iron Smoker box
I canned the little cast iron smoker box and gas grill for a ECB and a nice bag of Frontier Lump charcoal. I used a handful of cherry wood chips but the majority of the wood was chunk hickory. It was all soaked for an hour before application.
1st, the ECB is a death trap. It assembled just fine. BUT I cut myself on the bowl brackets several times over the weekend. Very sharp metal.
Anyhow.. Nice fire going in the bottom. Lump charcoal had to be added about once every hour and 1/2 and I threw in a little more wood chunk the last 2 hours. Otherwise it seemed to work pretty good.
Note to everyone...the $17 remote probe thermometer from Wall-mart is terrible. At some points it said the meet was 16o F. And at others it said 285o. I have very bad luck with thermometers I guess.
Anyhow I used a rub recipe found on the forum...sorry I forgot who's it is. Mainly salt, brown sugar, cayenne, paprika, and thyme.
Applied the rub about 2 hrs ahead of smoking time and wrapped in plastic wrap.
It took 5 1/2 hrs to get to 165o. I used the 3-2-1 method...with a little modification thanks to some members. 2hrs-2hrs-40min instead.
I also threw in some veggies for good measure..
Taste of the ribs was great. The outside was just a little overdone/tough. But the inside was delicious.
Q-View of the finished product.
-Albeesmokin
_____________
ECB Brinkman Smoke n' Grill
Kenmore 3 burner gas
Cast Iron Smoker box
