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Old 04-05-2008, 01:10 PM   #1
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Looking good so far.
Good luck!
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Old 04-05-2008, 02:25 PM   #2
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You are off to a good start..
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Old 04-05-2008, 02:31 PM   #3
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Looking good. And we all know what is going to happen next, don't we. (the hook is set!)
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Old 04-05-2008, 02:43 PM   #4
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Looking mighty good.
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Old 04-05-2008, 03:36 PM   #5
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Looking good! (Is there an echo in here?)

Be sure not to set the smoker over a combustible surface (wood deck, dry grass, leaves) since you installed the vents in the bottom of the charcoal pan. The original ECB design had an open vent there, and Brinkmann ended up recalling them because small bits of burning charcoal could fall out and set fire to the user's deck.
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Old 04-05-2008, 03:57 PM   #6
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Good point Larry. On all mine I had to replace the hole. (that sounds odd)
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Old 04-05-2008, 04:44 PM   #7
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Nice! So what's next on the bill of fair? Pass me my plate now please.
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Old 04-05-2008, 06:36 PM   #8
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That all looked great!
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Old 04-05-2008, 08:06 PM   #9
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ladies and gentlemen, please welcome a new
member to the bbq world!
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Old 04-06-2008, 07:15 AM   #10
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Quality stuff, Chuck!! Welcome to the club!
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Old 04-06-2008, 02:16 PM   #11
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Good looking grub. Congrats on your first cook. Just keep reading and following the advice from the great cooks on here and you'll just keep gettin better.
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Old 04-06-2008, 03:12 PM   #12
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Good lookin' eats....!
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Old 04-06-2008, 10:53 PM   #13
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Congrats on your first cook. Looks mighty good
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Old 04-07-2008, 09:00 AM   #14
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Lookin Great Chuck email me a peice
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Old 04-07-2008, 12:26 PM   #15
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Quote:
Originally Posted by Chuck_050382
Not sure I want to do a long cook (butt) yet.

I want to get the fire control down a little better.
Don't wait too long -- smoked pulled pork is wonderful stuff, and butts are extremely forgiving as long as you're somewhere in the temp ballpark.

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Old 04-07-2008, 01:05 PM   #16
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Fine looking chow, nice job.
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Old 04-07-2008, 01:08 PM   #17
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Quote:
Originally Posted by Chuck_050382


Not sure I want to do a long cook (butt) yet.

I want to get the fire control down a little better.
Go ahead, just be sure to put in a thermal probe in the butt and make sure you allow yourself enough time to finish without the pressure an important deadline( like 25 guests arriving) . I usually cook one the day before and reheat it when it is time for the serving.

The butt is done at 190-200, and those last few degrees seem like they take forever, but it will get there.

The cooker will vary a little as the fuel burns down. It will start off slow get a little fast and then slow down as the fuel burns. Just so the average temp is between 250 and 300 you got it made. Don't try to micromanage the temperature. The temperature is going to vary a little it is a wood fire. It is like floating down the river, slow and easy, restful you'll get there on its schedule.

And if the cooker runs out of fuel before it is finished, put it in the oven and finish, it won't change the taste one bit.

It's easy!
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Old 04-08-2008, 08:22 PM   #18
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Chuck, nice looking Q there. Is that an ECB your using and if so have what kind if mods have you made to it? I use a WSM for my home Q but I also have an ECB that I would like to use when we go camping or riding in the desert.
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Old 04-08-2008, 10:12 PM   #19
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Nice job on your cook. Did you have fun? Assuming you did since it all turned out well. Good luck on the temp control thing. Butts are fun, espcially an overnighter.
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Old 04-09-2008, 05:32 PM   #20
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Thanks for the link Chuck. I also did a goggle search for ECB Mods and found other suggestions as well, hereís one of the links http://www.randyq.addr.com/ecb/ecbmods.html. My next free weekend I think Iíll make some modifications to the old ECB so we can use it on our next camping trip. Thanks again.
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