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Been using my Brinkman for years,a guy on my other board made this mod link that is a MUST READ!!!!
http://www.randyq.addr.com/ecb/ecbmods.html
Click on all the mods at bottom of each page.
[rob]
ECB Modifications Now, before we get into this section, let me state for the record that you CAN make some very good barbecue with this unit, or any unit for that matter, fresh out of the box as it comes from the factory (but you're going to have to mess with it every 30 minutes or so). The purpose of these mods is just to minimize the hassle and "babysitting" required and hopefully give you time for what barbecue is all about, which involves a lot of relaxation, maybe some drinking of your favorite beverage, and a lot of socializing with friends and family (see the Barbecue Experience page); the food is just the EXCUSE for the gathering. OK, enough disclaimer crap, introducing.......................... THE SUPERMODIFIED ECB! BBQFAQ ECB mods section, didn't you?)[/font] * from the FAQ OF THE INTERNET BBQ LIST, version 2.0- Modification 1 - Improve accessibility to the firepan.
- Modification 2 - Improve firepan airflow
- Modification 3 - Improve accessibility to the water pan
- Modification 4 - Improve temperature indication
...and some of my own mods:- Modification 2a: - Improve fireplan airflow even more (charcoal rails).
- Modification 2b - Add vent covers.
- Modification 5 - Improve cooker airflow (top vent & foil).
picture above. We're going to have you put new legs on the charcoal pan and mount the existing legs on the outside. (I know the 1/4" rods don't look too sturdy, but they work fine, even with a whole load of charcoal and wood.) The easiest way to do this mod would be in this order:- First, before you start messing with the existing legs, put the charcoal pan in the unit and mark the pan where it hits the legs. We're going to use these marks for drilling holes.
- Now, with your pan still in the cooker, get out your 1/4" threaded rods and figure out where you'll want to cut them, based on their position in the cooker. Put 'em in the vise and hacksaw them off (I took off about 2 inches)
- Get out your handy-dandy drill and put a small bit in it for a pilot hole. [color="#0000ff"](Safety tip: We will be drilling through porcelain-coated metal. As we drill, you will be accumulating a lot of porcelain shavings.....think GLASS SPLINTERS. Keep that in mind and wear eye and hand protection. Also, don't get any on your exposed skin or you'll get all scratched up.....I did, DOH)[/color] Use your bits to make larger and larger holes in the rim of the pan until you can snugly thread your (ahem) rod through the 1/4" hole (hehe) and apply your stainless steel nuts (giggle) and stainless steel washers to lock it in place.
Done......See, that wasn't so bad. Now to the next section: Modification 2 - Improve firepan airflow
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So did you fire this pit up yet?
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ohman11 Wrote:So did you fire this pit up yet? thanks for that link don. i fired her up tonight. made some ribs. after a few pm's with t, i decided to give it a whirl. ran to the store and picked up a rack, a little kingsford charcoal grill from home depot and rubbed the baby back's. i put together the bottom half of the little grill, and used it in place of the pan that came with it, in hopes i could get it to maintain temp longer. it worked like a charm, but i still couldn't get it to hold temp for more than about 3 hours. i did have more control over the temp though, as this guys has dampers. the ribs came out AMAZING. i was actually gonna take some pics, but my boy had them eaten up within 5 minutes of my bringing them in. my minion method needs some practice.
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[lol]Nice job Scott. LIke I said before, practice, practice, practice. You need to keep the firbox cracked for air, thats where you get the heat. The top you controll the heat by just cracking it to hold the smoke in. A little more if the temp drops. I thing we're gonna have to have a BBQ teleherf.
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We cross our bridges when we come to them and burn them behind us, with nothing to show for our progress except a memory of the smell of smoke, and a presumption that once our eyes watered.
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anytime t. and the fact that it was like 36 degrees and snowing last night might have had something to do with it. the food came out well, i just need more practice at making it last longer so i don't have to refuel so darn much
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mom just called and asked if i would bring my smoker for thanksgiving and make a bunch of stuff in it. i'm thinking of trying to come up with some sort of way to insulate the lid, so less smoke gets out. do you guys think that would be a good idea, or should i leave it as is?
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I have used boards, boxes to put around it to keep the wind off. It's not gonna hurt for the smoke to escape as it's the nature of the beast. For the cold you can wrap it in a basic pink insulation to keep the heat up in the winter does a great job for any grill.
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We cross our bridges when we come to them and burn them behind us, with nothing to show for our progress except a memory of the smell of smoke, and a presumption that once our eyes watered.
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tafdom Wrote:I have used boards, boxes to put around it to keep the wind off. It's not gonna hurt for the smoke to escape as it's the nature of the beast. For the cold you can wrap it in a basic pink insulation to keep the heat up in the winter does a great job for any grill. great idea t! i can see myself constructing something out of insulation and duck tape. seems like it would work. i'm just trying to think of how i can better control the temp, as i've never really had it full. but it will be full next week!
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I just saw this. I have the same one Scott. Had it for years. I always had touble regulating the temp wiht the coals so I bought (god forbid) an electric element. Once I did that I used it much much more. I've smoked phesant, grouse, and tons of fish in there. I bought it at cabellas close to 20 years ago and have not used it in 10 years. & it's not like it's burried. Heck I have to move it at least once a week to get into my garage.
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Skipper the cigar aFISHinodo Wrote:I just saw this. I have the same one Scott. Had it for years. I always had touble regulating the temp wiht the coals so I bought (god forbid) an electric element. Once I did that I used it much much more. I've smoked phesant, grouse, and tons of fish in there. I bought it at cabellas close to 20 years ago and have not used it in 10 years. & it's not like it's burried. Heck I have to move it at least once a week to get into my garage. i just checked it out online, and saw the element at cabela's website. how well does it work? that actually sounds like a very good idea, i just don't know if it would get warm enough to use it in the winter months. have you tried it in the cold?
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