After purchasing my ECB Vertical Charcoal Smoker at a close-out price from a big box store, it was time to break it in. I found this website while doing research into my new endeavor, and boy, let me tell you, I'm glad I found it. I read everything I could on how to smoke, what to smoke, smoker to use, modifications, extras, etc. Even though I only have an ECB, I felt like I could smoke anything after reading and receiving advice from fellow smoke enthusiasts. I was chomping at the bit for the weekend to get here so I could "babysit" my ECB and enjoy an adult beverage or two.
Before I tell the tale, I have a confession:
. I am technologically-challenged enough as it is......
OK, after perusing the Forums, I decided upon a Boston Butt as my first foray into Smoking. Kinda ironic since I live right next to the Boston city line....{insert Red Sox joke here}. I found a nice dry rub recipe and prepared my 5# hunk o' pork accordingly. I placed it in the fridge to marinate overnight while I made final preparations for the next morning. I was torn between foiling and not foiling, but decided to wait and see how long the plateau was before I made any final decisions. I mean, I was going to have fun, regardless.
Needless to say, I got a late start and didn't place the meat in the smoker until 9:00am. Yes, I know....I read all those 20 hour first smoke posts and wondered if I would suffer the same fate....The hint of heating the water bowl on the side burner of your gas grill was a good one, as was the advice to purchase a smoker & meat thermometer. The temp gauge in the door of the ECB was and is not dependable. I used Apple and Pecan wood for smoke.
Biggest issue I had was temp control. Go figure, right? I've renamed my ECB to Extremely Cantankerous B@#$. At first, the temp became too hot, so I closed the bottom vents, and when that didn't work, I removed some charcoal. Then we had a period of Nirvana with the temp hovering between 225-235. Of course, all good things must come to an end....Let's just say I'm still fine-tuning when to start the next small batch of coals to keep the smoker temp in the "acceptable" range -- and how much to actually add to keep the temp from getting too hot. I did, however, manage to keep my smoker from looking like a train engine from the Old West by not adding too many wood chunks. Since this was my first smoke, I decided to foil when the pork reached 165. I did want to eat some today.....I removed the pork when it reached 195, wrapped it in towels and placed it in a cooler for juice redistribution. I forgot to remove the water pan as well and had a nice crusty layer to tackle the next day. (I forgot to line the pan with aluminum foil - but will never forget going forward.) Also, ash control in the ECB is a big problem. I have subsequently modified the pan by drilling holes for the ash to fall through to the foiled-lined floor. And if that doesn't work for the next smoke, I bought a square wok to use for the 3rd smoke.
Despite my many Newbie mistakes (or because of), the smoke only lasted 11 hours. And I did get to sample the fruits of my labor that evening. The smoke ring was plainly visible and the aroma was intoxicating. The bone just fell out of the shoulder. I pulled some pork and used the Finishing Sauce recipe (kuddos for that!) and placed a large helping on my CWB for consumption. Oh my! It was delicious! My daughter said it was the best pork she'd ever had. That statement made the day worthwhile. Took the leftovers to a party the next day. Came home with nothing.
I do think I'm going to enjoy my new hobby and lifestyle choice! Everyone is right -- there is nothing like fresh, smoked BBQ!!
~~ Thrifty
Before I tell the tale, I have a confession:
OK, after perusing the Forums, I decided upon a Boston Butt as my first foray into Smoking. Kinda ironic since I live right next to the Boston city line....{insert Red Sox joke here}. I found a nice dry rub recipe and prepared my 5# hunk o' pork accordingly. I placed it in the fridge to marinate overnight while I made final preparations for the next morning. I was torn between foiling and not foiling, but decided to wait and see how long the plateau was before I made any final decisions. I mean, I was going to have fun, regardless.
Needless to say, I got a late start and didn't place the meat in the smoker until 9:00am. Yes, I know....I read all those 20 hour first smoke posts and wondered if I would suffer the same fate....The hint of heating the water bowl on the side burner of your gas grill was a good one, as was the advice to purchase a smoker & meat thermometer. The temp gauge in the door of the ECB was and is not dependable. I used Apple and Pecan wood for smoke.
Biggest issue I had was temp control. Go figure, right? I've renamed my ECB to Extremely Cantankerous B@#$. At first, the temp became too hot, so I closed the bottom vents, and when that didn't work, I removed some charcoal. Then we had a period of Nirvana with the temp hovering between 225-235. Of course, all good things must come to an end....Let's just say I'm still fine-tuning when to start the next small batch of coals to keep the smoker temp in the "acceptable" range -- and how much to actually add to keep the temp from getting too hot. I did, however, manage to keep my smoker from looking like a train engine from the Old West by not adding too many wood chunks. Since this was my first smoke, I decided to foil when the pork reached 165. I did want to eat some today.....I removed the pork when it reached 195, wrapped it in towels and placed it in a cooler for juice redistribution. I forgot to remove the water pan as well and had a nice crusty layer to tackle the next day. (I forgot to line the pan with aluminum foil - but will never forget going forward.) Also, ash control in the ECB is a big problem. I have subsequently modified the pan by drilling holes for the ash to fall through to the foiled-lined floor. And if that doesn't work for the next smoke, I bought a square wok to use for the 3rd smoke.
Despite my many Newbie mistakes (or because of), the smoke only lasted 11 hours. And I did get to sample the fruits of my labor that evening. The smoke ring was plainly visible and the aroma was intoxicating. The bone just fell out of the shoulder. I pulled some pork and used the Finishing Sauce recipe (kuddos for that!) and placed a large helping on my CWB for consumption. Oh my! It was delicious! My daughter said it was the best pork she'd ever had. That statement made the day worthwhile. Took the leftovers to a party the next day. Came home with nothing.
I do think I'm going to enjoy my new hobby and lifestyle choice! Everyone is right -- there is nothing like fresh, smoked BBQ!!
~~ Thrifty
