FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


You Always Remember Your 1st Time - My First Cook- PICS
Goto page 1, 2  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
scas
BBQ Fan


Joined: 21 May 2008
Posts: 142
Location: Boston, MA

PostPosted: Tue May 27 08 8:52 pm    Post subject: You Always Remember Your 1st Time - My First Cook- PICS Reply with quote

So I finished the mods on my ECB Gourmet on Saturday Night and was ready to smoke some country style ribs and chicken on Sunday.

My Modified ECB

First, the mods. Here are a few pics of the mods I made to my ECB to better control airflow and monitor temperature. Although I consider myself quite handy, my metal working abilities are quite limited so please excuse the shoddy workmanship.

Elevated Charcoal Grate


Lid Damper


Bottom Damper



Thermometer


My First Smoke

For my first smoke I decided to keep it simple with some country style ribs and some chicken. For the rub, I used a mixture of 3/4 Butt Rubb and 1/4 Brown Sugar. I followed Alien's Honey Spiced Ribs Recipe:

All Rubbed and Ready to Smoke


I fired up my smoker for the first time and after some fooling with the vents a bit I got it to stay pretty steady at 225 - 250. The ribs cooked for 3 hours (glazing every hour) and were at 160 degrees internal after that. I think one mistake I made was following the clock more than the internal temp of the meat. I left the ribs on another hour and pulled them off:

Ribs Done


The chicken came off about 30 mins later with internal temp at 180 degrees

Chicken Done


The Plate


The Verdict?

Not bad for my first time. The ribs were a bit dry but VERY tasty. The chicken was drier but also very tasty. If I had it to do again, I would have pulled everything off an hour earlier. But for my first smoke, I was happy. Everyone loved the food and there were very few leftovers. At the very least, I got a feel for the smoker and how to control temp for my next smoke............

Which happened to be the next day.

The in-laws were coming over for dinner so I decided I was going to smoke some ribs. Got 2 racks of baby backs, pulled the membrane, and rubbed them up with the same mix of butt rubb and brown sugar.

Ready for Round 2



Got them temp up to about 200-225 and let the smoke for about 3 hours. After 3 hours, I spritzed them with apple juice and turned them over and let them smoke for another 1.5 hours. At this time, the ribs were showing signs of being done (meat pulled back on the bone about 1/2"). So I glazed them with a mixture of BBQ sauce and honey and served.

Ribs All Done




The Verdict?

Success!!! The ribs were delicious with a great smoke ring and fall apart tender. I think I did better the second time by relying on the signs of being done (as directed on these forums) as opposed to the clock. I am looking forward to tweaking the mods to the smoker but all in all I learned (and ate) a ton this weekend.

Thanks to all of the great advice on these forums, I look forward to a great summer of BBQ.

I'd appreciate any advice or input from all of the experts on this site to make my smoking (and smoker) better.
_________________
BBQ Newbie.
ECB Gourmet (Mods)


Last edited by scas on Tue May 27 08 9:30 pm; edited 2 times in total
Back to top
View user's profile Send private message
gpalasz
BBQ Super Fan


Joined: 16 Mar 2007
Posts: 466
Location: Moore, Oklahoma

PostPosted: Tue May 27 08 9:03 pm    Post subject: Reply with quote

Looks like you did a great job! Everytime you cook, you will pick up little things you learn from the previous cook. The more you cook...the more you will learn. But, congrats on some fine looking grub! Its 8am and Id tear into the ribs! Very Happy
_________________
Team Diamondback Q
Stumps SW223
Back to top
View user's profile Send private message
John Furdyn
Newbie


Joined: 07 Dec 2007
Posts: 82

PostPosted: Tue May 27 08 10:02 pm    Post subject: Reply with quote

Scas

food looks great, good job.

i'm curious if and when you adjusted the top vents during either of your cooks ? On the weber forum, it appears they alway leave the top vent open, and only adjust the bottom.

After putting adjustable vents on my smoker i was tickle with the repsonse of the temp to the vent adjustment. john
Back to top
View user's profile Send private message
scas
BBQ Fan


Joined: 21 May 2008
Posts: 142
Location: Boston, MA

PostPosted: Tue May 27 08 10:11 pm    Post subject: Reply with quote

I messed with the top vents a bit during the smoking when I was trying to get the temp down. I think I need to make some changes to the vents I have on the bottom. It doesn't slide very well so I either have it fully open or fully closed. It seemed that the smoker was running much hotter on the first day than the second. I think its because I did a better job sealing the lid with foil on Day 2 so there was less air. I am going to look for a rope gasket to use in place of foil.
_________________
BBQ Newbie.
ECB Gourmet (Mods)
Back to top
View user's profile Send private message
mattycamp
BBQ Pro


Joined: 24 Mar 2008
Posts: 630
Location: Little Rock

PostPosted: Tue May 27 08 10:16 pm    Post subject: Reply with quote

Looks good. Congrats on your first (and second) go 'rounds.

If I might be so bold as to make one suggestion--try doing your chicken hotter next time (like in the 300 range). It'll get done quicker and should be less dry.

Also, just start saving now, because this gets really addictive and you'll soon be trying to convince your wife that paying Tom and Steve* a few thousand dollars is a great idea.

*Or Travis, or some other pit builder. You get my point.
_________________
Matt
24x96 Lone Star Custom by Bates
Back to top
View user's profile Send private message Visit poster's website
scas
BBQ Fan


Joined: 21 May 2008
Posts: 142
Location: Boston, MA

PostPosted: Tue May 27 08 10:21 pm    Post subject: Reply with quote

Thanks for the tip on the chicken. I'm planning on getting a fiberglass rope gasket for the lid to use in place of the foil. The chicken was a bit of a last minute addition (wife requested). So I didn't get a chance to research what the best temp for chicken is.
_________________
BBQ Newbie.
ECB Gourmet (Mods)
Back to top
View user's profile Send private message
scas
BBQ Fan


Joined: 21 May 2008
Posts: 142
Location: Boston, MA

PostPosted: Wed May 28 08 1:24 am    Post subject: Reply with quote

Think I may give some whole chickens a try this weekend.
_________________
BBQ Newbie.
ECB Gourmet (Mods)
Back to top
View user's profile Send private message
Sirsmokealot
BBQ Pro


Joined: 23 Apr 2007
Posts: 963
Location: N.E Indiana

PostPosted: Wed May 28 08 2:24 am    Post subject: Reply with quote

Nice work on your 1st cook! It starts now, this is only the begining of an addiction that is damn near impossible to kick! Congrats. Wink
_________________
The Double Eagle Clubhouse Grille
FOWL BUTT BBQ Competition Team

2' Southern Yankee Rotisserie
6' Southern Yankee Rotisserie
Back to top
View user's profile Send private message Send e-mail
bluesman250
BBQ Pro


Joined: 22 May 2007
Posts: 802

PostPosted: Wed May 28 08 3:15 am    Post subject: Reply with quote

Very nice looking first cook! Ain't BBQ fun!?!?
Back to top
View user's profile Send private message
SierraScott
BBQ Super Pro


Joined: 12 Sep 2007
Posts: 1111
Location: Pollock Pines, CA

PostPosted: Wed May 28 08 3:22 am    Post subject: Reply with quote

All that food looks great! A successful first cook will bring a tear to your eye and your neighbors over for sample. Very Happy
_________________
Scott

Custom Built Upright Smoker
Weber One Touch Silver 22.5"
CharBroil Silver Smoker
Back to top
View user's profile Send private message Visit poster's website
Brian in Maine
BBQ Fan


Joined: 05 Sep 2006
Posts: 255

PostPosted: Sat May 31 08 11:34 pm    Post subject: Reply with quote

Very Nice. I had one of those, and didn't know anything about mods, until I had bought a WSM. I never made any Q with mine that looked half as good as what you did. Brian
Back to top
View user's profile Send private message
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Sun Jun 01 08 8:47 am    Post subject: Reply with quote

Looks like your first cook was a huge success.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
Back to top
View user's profile Send private message
scas
BBQ Fan


Joined: 21 May 2008
Posts: 142
Location: Boston, MA

PostPosted: Wed Jun 04 08 9:01 pm    Post subject: Reply with quote

yup - definitely a success. I did more chicken this past weekend and it came out great - not dry at all. Jumpin Jims recipe. Looking fwd to finishing my mods so I can move up to pork butt and brisket.
_________________
BBQ Newbie.
ECB Gourmet (Mods)
Back to top
View user's profile Send private message
wasilvers
Newbie


Joined: 04 Jun 2007
Posts: 32
Location: Sussex - WI

PostPosted: Wed Jun 03 09 1:15 pm    Post subject: MMMMM Reply with quote

Man, that looks delicious- making me hungry tonight. I gotta get my smoker out this weekend.

Thanks for the pictures!
Back to top
View user's profile Send private message Send e-mail
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26012
Location: Southeast Texas.

PostPosted: Wed Jun 03 09 7:05 pm    Post subject: Reply with quote

scas, awesome job on the ribs Very Happy I am sitting here drinking coffee thinking those would be a fine breakfast about right now. Nicely done my man Smile It looks like you have your cooker working for you now, nice job on the mods.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
Remmy
BBQ Pro


Joined: 06 Mar 2009
Posts: 770
Location: Connecticut

PostPosted: Wed Jun 03 09 9:38 pm    Post subject: Reply with quote

They look good to me. Nice work.
_________________
Connecticut Huskies - 2014 National Champions!
Back to top
View user's profile Send private message
Gr!ts
Newbie


Joined: 25 Apr 2009
Posts: 30
Location: South Georgia

PostPosted: Wed Jun 03 09 10:16 pm    Post subject: Reply with quote

Great Job! Nice looking food!
Back to top
View user's profile Send private message
BBQ Padawan
BBQ Fan


Joined: 26 May 2007
Posts: 179
Location: So Cal

PostPosted: Thu Jun 04 09 5:35 am    Post subject: Reply with quote

Everything looks great. Might try pulling the chicken when the breasts reach 160F. 180F for breasts might explain the dryness.
_________________
Gary
Kettle Padawan
Back to top
View user's profile Send private message Send e-mail
Mrs. K.A.M.
BBQ Super Pro


Joined: 15 Aug 2008
Posts: 3312
Location: Southeast Texas

PostPosted: Fri Jun 05 09 7:37 am    Post subject: Reply with quote

WoW Exclamation It all looks very delicious, great job Very Happy
_________________
Got Fire?

My UDS.
Back to top
View user's profile Send private message
stringbender128
BBQ Super Pro


Joined: 26 Jan 2009
Posts: 2430
Location: Michigan City, Indiana

PostPosted: Fri Jun 05 09 10:57 am    Post subject: Reply with quote

Great first cook!!!
_________________
Peoria Custom Cookers 24x48 Backyard Cooker
Weber Genesis S-330 Gasser
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group