BeeRich
Sous Chef
Well, I bought a smoker. Yep. Couldn't get the Napoleon to get up to temperature.
In any case, I bought the stainless one (this picture is not the stainless one):
I did some modifications that should help me out:
http://www.randyq.addr.com/ecb/ecbmods.html
The lid is huge loose. I don't know if that's a good thing or not. If not, how do I fix that? Foil around the lid seems like a complete waste. The unit also didn't ship with hardware, so they have to UPS Ground it up from Texas, and it didn't make it to me yet, and it's a long weekend. Huge pain.
I will be curing the thing this afternoon probably. Then two pulled porks tonight to test out the unit.
Question 1: What should I do to fix the gap around the lid?
Question 2: What thermometer should I get for it? The thermometer on this one is quite vague and they didn't send it to me, nor would I trust it.
Any input?
Cheers
In any case, I bought the stainless one (this picture is not the stainless one):
I did some modifications that should help me out:
http://www.randyq.addr.com/ecb/ecbmods.html
The lid is huge loose. I don't know if that's a good thing or not. If not, how do I fix that? Foil around the lid seems like a complete waste. The unit also didn't ship with hardware, so they have to UPS Ground it up from Texas, and it didn't make it to me yet, and it's a long weekend. Huge pain.
I will be curing the thing this afternoon probably. Then two pulled porks tonight to test out the unit.
Question 1: What should I do to fix the gap around the lid?
Question 2: What thermometer should I get for it? The thermometer on this one is quite vague and they didn't send it to me, nor would I trust it.
Any input?
Cheers