Hey guys,
Thanks for all the tips and questions.
First off, I bought Jeff Phillips Smoking Meats book. Read the section on the Ecb mods and carried them out succesfully. I then fired her up to season her as she is a little old and under used recently.
Yesterday, I tried my first cook. I did 3 racks of baby back ribs in yellow mustard and Rudys dry rub on charcoal (briquettes as they were free - lump charcoal for the next burn) and Apple wood chips from Lowes.
I cooked them over smoke for 2.5hrs and then just heat for a further 2.5hrs. The flavour from the smoke was glorious, not too overpowering, but deffinatley there. The outsides were barked a little, but I think they needed more. The meat started to pull back from the bones, but I think they needed an hour more.
Over all, they were good, juicy, tender and smokey. The family here liked them too (and yes they would tell me otherwise) and so that helped my confidense.
Now, next is the pork butts on the 8th March. I went to plano, Sam's club today and found the cryo packed boston butts.
For the party, we are expecting 30 moderately hungry adults and 10 kids under 6yrs old. We have suggested that guests bring sides, salads and sweets. We will also have a large gas grill for if people bring sausages, burgers or dogs.
We will be laying on buns, slaw and sauce. How many butts would you all recommend?
I am in Plano - Dallas - Texas. Yeeha.....