Quote:
Originally Posted by big a
Let see some pictures of everyone's smoker...
Anyone have a ecb? For my limited 2 years messing around with it, I'm very happy with it. Just seeing what tips some of the experienced people have. So far I added a charcoal grate, damper on the lid, real thermometer, and holes in the charcoal pan.
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I have a modified Gourmet ECB (one with the sealed bottom base and pan), originally was an electric smoker, now is a great little smoker.
Here's my midi-wsm (16 gallon drum + Smokey Joe):
Shot from a recent cook: