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 Post subject: ECB mods, w/ PICS
PostPosted: Tue Jul 01, 2008 4:37 pm 
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Rustler
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Joined: Tue May 27, 2008 11:48 am
Posts: 129
Location: Katy, TX
Well, after two cooks with the ECB I had experienced for myself what many others have already said: it can be hard to keep the heat high enough long enough. So, I figured I'd modify the charcoal pan by drilling some holes in the bottom, and then placing a grate in the pan (to keep a source of air directly underneatch the fuel).

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Nice, right? Wrong! I mistakenly drilled the holes in the WATER PAN! Doh! :roll: Oh well, I'd heard that the better route was to use sand or clay in the water pan, so we'll have to go that route.

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That's more like it. Holes in fuel pan.

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Here you can see the fuel pan, holes in bottom, Weber grate fitting in nicely. I found a saucer that goes with a clay pot and wrapped that in foil, and it fit nicely into the water pan.


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While I was at it, I'd decided to add an actual temperature gauge, as opposed to the Warm/Ideal/Hot gauge supplied by Brinkmann. This required drilling the right sized hole, then just putting in the gauge.

I did a cook that afternoon, and can state that the mods made an appreciable difference. The coals stayed lit longer, maintained a good temperature longer, and generally required less monitoring by me. Of course, having a good temp gauge has obvious benefits.

Still can't really dial in a temperature, since there are no bottom and top vents to finagle as with the WSM. But, if you want to smoke some meat and aren't ready yet to pay for a WSM, then by all means get an ECB and do this type of mod (as has certainly been documented elsewhere).

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PostPosted: Tue Jul 01, 2008 5:24 pm 
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Deputy
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Location: The Westend of Galveston Island
Calibrate that Thermometer if you haven't done so already. I started off with an ECB and had it for about 3 years until the wind wrapped it around a pine tree.

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PostPosted: Tue Jul 01, 2008 6:32 pm 
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Retired Lawman
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Location: Irving, Tx
Cool mods! I've never messed with the Brinkman bullets, but it looks like you've got 'em figured out...

Now, when you want to take that next step, build yourself a UDS! All the comforts of a WSM without the price... :lol:

James.

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PostPosted: Tue Jul 01, 2008 10:31 pm 
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Joined: Sat Jan 13, 2007 11:34 am
Posts: 1802
Location: Cowtown
Well them are some fine looking holes. Should be close to about perfect to let some air to the fire. Good job. I think them cookers is to the bbq world whut a lever action .30 .30 rifle is to deer hunting. That little pit has prob cooked mo good bbq than any other model pit in the world. Will wager .30 30's has kilt the most legal Bambis which has been slain in N. Americka. Canada too eh? Now if we count all Bambi's including the illegals..I would have to bet on the .22 Long Rifle :oops: If it really the pitmeister which counts mo than the pit..its a winner. In fact I got grandkids who can make much mo betta bbq on one of them thangs than can be found anywhere N. of Cooper's at Llano. Now that only be because they got good mesquite wood down there and we aint.

bigwheel

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PostPosted: Wed Jul 02, 2008 9:36 am 
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Location: Kansas City
I had a neighbor who had one of those smokers and he actually was able to make a couple vents on the bottom he was able to open and close, it was pretty cool.

If you want to go back to water, you can get another water pan from Bass Pro Shop. If you don't have one in your town you can get one on-line, fairly cheap. I believe they are brinkman water pans too, they also have charcoal pans.

Some guys down your way talk about Academy, never been there but doesn't hurt to check


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PostPosted: Wed Jul 02, 2008 10:59 am 
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Outlaw

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Location: Cowtown
If Academy aint got pans...know BBQ Galore has em and some hardware stores carry them. I have a little Ace hardware store right behind my house they has pans and an amazing assortment of other outdoor cooking supplies equipment etc.

bigwheel

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PostPosted: Thu Jul 03, 2008 2:43 pm 
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Rustler
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Location: Katy, TX
Thanks for the tips and comments, everyone. About 4:30 tomorrow morning I'll be firing it up for a briskie.

Monsieur Dats: I'm assuming to calibrate the hot-meter I place the business end in a pan of boiling water?

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