Doing the "new member" thing here guys..Name is Lee, from the North Suburbs of the Twin Cities, MN (Coon Rapids to those who are familiar with the area). I am 36, consider myself a moderately skilled GRILLER (Weber, charcoal only), but very novice smoker. I aquired a Brinkman (ECB) smoker (stock) last summer for free from my brother-in-law. Last summer after I got it, I followed the internet instructions and did most of the mods (drilled holes, installed elevated grate for charcoal, installed temp gauge on lid, and installed temp regulation vents in lid. Have NOT turned legs around or elevated smoker on blocks of any sort or installed temp control vents on lower portion...yet.Last year I was very frustrated by many things while trying to use my newly modded ECB. I only had one real "success", which was a bone-in turkey breast. Even that did not come out with the amount of smokey flavor that I wanted, but did come out tender and juicy. Fails included ribs, pork butt, and several other small chunks of various meats that I could find around. I was also frustrated by complete uncontrolability of temp (went from 150 - near 400 and back and forth) and maybe the most frustrating thing of all, my inability to create SUSTAINABLE SMOKE. I got like 5 min (maybe) of good billowing smoke, then just a small amount.So, all that being said my goal in joining this forum is to use the experts here to figure out how to troubleshoot and eventually master my ECB, hob-nob with some grilling guys, and pick up a few killer recipes to boot. I read a bunch of entries before joining and was really excited to see so many people, with so much knowledge, that all were not condescending or mean spirited.Super pumped and excited to be with you all! Thanks for taking the time...
