The "wannabe" smoker in me

[magslam]

Hi everybody:

Just got my 38 dollars ECB at Walmart and in the process of making the "mandatory" modifications. I am not very handy myself, so I am taking my time. Installed a thermometer, the grate for the charcoal pan, and now getting everything I need to make the vents.

For some reason, I like charcoal better than gas. Most of the time I use the blue Kingsford but I have tried Royal Oak lump and it gets really hot while grilling.  

After reading about lot of mods, I am trying to go after what this guy did to his smoker, just because is exactly like the one I have:

http://www.amazon.com/Brinkmann-810...tBy=bySubmissionDateDescending#R2ZY47H3L74WM2

I still need to run to Home Depot and get the flashing aluminum. In the meantime I thank the oportunity to share with this blog and welcome all suggestions from all.

 

[scarbelly]

Hello and 

to SMF - glad you joined us 

 

[jrod62]

Welcome to SMF

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

 

[deanoaz]

One thing that worked well for me was to have an old Weber in the backyard that had a damper on the lid, held on with a rivet.  I just drilled the rivet out, used the damper to draw corresponding circles on the lid, then drilled them out and attached the damper with a bolt and wing nut.  Makes it very easy now to open and close the damper to adjust air flow and control temperature.  A quick search on the Internet will lead you to places to purchase those same dampers.

 

 

[magslam]

For the top vent I just bough them from ebay webercloseouts (http://www.ebay.com/itm/Weber-22-5-...175?pt=LH_DefaultDomain_0&hash=item3a7abf6a8f)

Already installed and fits perfect. I will post pics later. I did try vents made out of flashing aluminum but I did not like them; they were not closing good enough.

Right now I am ready to smoke a couple of chickens this weekend. I have the top and bottom vents, the bottom skirt, the thermometer, holes and grate in the fire pan, legs moved to the outside. I will try without the gasket, using foil paper instead, see how it goes.

My understanding is I should brine the bird overnight in the fridge, Then smoke at 225-250 for about 3-5 hours or untill I reach 165 inside the meat. I have been reading about your "canoes" for the wood chips, and since I have mesquite wood chips that what I plan to do. Thanks a lot for all the info.

 

[deanoaz]

Originally Posted by magslam  

"Already installed and fits perfect. I will post pics later. I did try vents made out of flashing aluminum but I did not like them; they were not closing good enough."
Exactly  the same problem I had......fabricated damper from aluminum and it did not close over the curved lid of my UECB.  Had an old Weber, drilled out the riveted damper from its lid, put it on and it works perfectly.

 

[magslam]

Do you use the minion method? I have read about and thinks that's the best way to go. As for briquettes, I was thinking to have 10 lit ones in the center; do you think that would give me say 4 hours at 225-250 range?

 

[deanoaz]

I am really partial to using charcoal chunks vs briquettes because it produces less ash.  If you haven't read up on the Minion Method, it is basically what you are proposing.  I use a gallon paint can (new one from Lowes), with the bottom removed with a can opener to put down in the center of the charcoal pan.  I surround it with unlit charcoal, then pour lit chunks from the chimney into the can.  With the bail on the paint can, I can easily remove it after it has been loaded.  I have never actually timed it, but I feel that I get pretty close to the 4 hours.

 

 

[magslam]

I see. I have some Royal Oak, but also briquettes. Now with briquttes is easier for me, because I can "count" them while RO I have to calculate the amount. If I can keep a 225-250 temp for four hours, I'd be a happy camper. I think I am going to use briquettes for the center fire round it with RO.

 

[deanoaz]

I see. I have some Royal Oak, but also briquettes. Now with briquttes is easier for me, because I can "count" them while RO I have to calculate the amount. If I can keep a 225-250 temp for four hours, I'd be a happy camper. I think I am going to use briquettes for the center fire round it with RO.

Might work.....give it a shot!

 

[diggingdogfarm]

Welcome to SMF, magslam!



~Martin

 

[magslam]

Picture 001.jpg

• magslam
• Oct 23, 2012

Here's Brinkmanstein in the "mods" making attemp. I naively put some Gorilla tape around the door, but I will remove it before first smoke.

Picture 002.jpg

• magslam
• Oct 23, 2012

Brinkmann thermometer from Home Depot.

Picture 003.jpg

• magslam
• Oct 23, 2012

Top vent. There's plenty of room for another one like this one if needed.

Picture 004.jpg

• magslam
• Oct 23, 2012

 Then the skirt. Here I have plenty to play around but I need to smoke with it first.

I did not take pics of the fire pan, fire pan legs, the crate. I was in a hurry, however the fire pan legs are subject to further mods.

Wanted to show you guys, how much fun!!!!

 

[magslam]

Thank you Martin. I am planning to smoke my first couple of chickens this weekend. And after that.....more mods tune up!!

 

[pgsmoker64]

Nice Job!!!

 

[magslam]

Thank you. Can't deny I am counting the days to Sunday.

 

[deanoaz]

You have one BIG problem, Magslam!  Its too shiny.

 

[magslam]

I see.......LOL!!!!

Hope won't stay like that for long......

 

[rtbbq2]

Looks like you're about ready to start smoking....welcome and have fun here...

 

[magslam]

Thank you. I see you too have an ecb.