Smokin Whole Bird

IMHO leaving them loose on a 12 pounder will be fine.

I've done a couple on an ECB and they are a little challenge.

Good luck and let us know how it goes.

Tom,
Thanks for the input.

Not quite sure what an "ECB" is....and what were some of the challenges you ran into?

I'll know what to look for..

Thanks again...Ken

Mornin',Ken.

The ECB was a nickname for the original Brinkman charcoal water smokers.

They took a little more effort to keep the temperature up for long cooks,especially if it was cold and windy.

The modifications, most have made on them, and applying the Minion method of fire control have made it a great deal easier.

Tom,
I understand what you mean about how difficult it would be to keep up the temp. However, I purhased a gas-fired Brinkmann for that reason. Figured it would be easier to maintain a more constant temp range, and it is easier.

What I did was drill a small hole in the front of the smoker and inserted a Polder digital probe about 2" above the lower rack, held in place with a couple of alligator clips.

I use that probe to monitor the temp inside the chamber, which I've managed to keep in the 220-230 range.

Also, I used another probe inserted in the meat on the lower rack to monitor internal temp.

When I do the turkey I'm gonna be using an extra probe..one for the breast and one for the thigh.

As I said...so far I've done a shoulder, a butt, 2 sessions of pork ribs, 1 babyback, 1 country style, numerous chicken thighs, breasts, and a couple of turkey thighs and I haven't missed yet. Hope my holiday turkey comes out as well as everything else has.

I have to say though....the information I've gotten off this forum from people like yourself and the countless others who post here, has been invaluable and the main reason for my success.

I'm one who likes to do his homework (I hope none of my high school teachers frequent this message board )..and I read over the forum posts constantly, picking up little tips here and there.

One of the most important things I've learned on here is to keep logs..which I do for everything I smoke.

Thanks...Ken

Tom.

You're too kind.

ECB = El Cheapo Brinkman

I still have mine by the way. Kind of hard to throw it out after 30 years.

Smokin'

You can leave in my salty yard and let it rust away like mine did.

El Cheapo Brinkmann !!!?? You guys gotta lotta nerve calling my smoker a "cheapo".

I'll have you folks know I dropped $90 for that smoker !!

On the serious side...I've done a lot of research on here and I agree that I'm at or near the bottom of the heap right now as far as smokers go....BUT in my defense...

say what ya will boys...I haven't screwed up anything yet that I've smoked..and have had rave reviews from all those hungry mouths I've fed.

So ya see...it all comes down to this fellas....and even a woman will tell ya..."it ain't what ya got that matters...it's how well ya use it"

You folks better hope you don't run across me and my Brinkmann in one of those BBQ festivals they have..or you may be eatin crow instead of Q.

Happy "Q"ing..
Ken

WE did not invent that term. It's FONDLY used to refer to the smoker that many, many people got their start on.

And we've said it before....

..it's not the cooker, it's the cook,

THAT is what makes a difference. I can laugh when I hear stories about someone buying a $6,000 Klose pit and then complaining that it doesn't work.

ECB's work just fine!

Smokin'

quote:

ECB's work just fine!

Smokin'

Gotcha!!!!!!!!!!!!

Not quite, your slow on the uptake

Read my previous post that I still have my ECB...but didn't say I USE it....