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Meine ECB - El Cheapo Brinkmann

  • Ersteller Ersteller SMOKEMASTER
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SMOKEMASTER

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This is my modified ECB. I made the usual mods. Top vent, added vents and legs on charcoal pan and moved smoker legs to the outside. My charcoal pan wasn't the most stable so I use a Smokey Joe bottom as a charcoal pan. The Smokey Joe is higher than the modified ECB charcoal pan. I had to raise my ECB a couple of inches so the charcoal wasn't too close to the water pan. A friend of mine made the new legs.

http://img155./img155/3336/1000839hg9.jpg

Top Vent
http://img116./img116/8363/1000844yt1.jpg


The threaded rods made for an unstable pan
http://img155./img155/9308/1000843ei4.jpg

Vented charcoal pan
http://img156./img156/9917/1000842wl1.jpg

Smokey Joe vents and legs are better
http://img114./img114/4288/1000812fd8.jpg
http://img136./img136/7233/1000813lp7.jpg

New longer legs. Original in the front
http://img163./img163/497/1000837jc4.jpg

Lit and loaded Minion method
http://img136./img136/451/1000817hp1.jpg

I use a large pizza pan to catch ashes
http://img136./img136/272/1000838ni8.jpg

Left: Taylor remote thermometer. I use it for smoker temps. Right: Taylor for meat temp.
http://img101./img101/1373/1000846kx8.jpg

My addition. She's got 3 more racks in the top section. Still need to work on temp control. Only got to 176 degrees F at the top during a test cook. The top rack in the bottom section was 250F.
Any recommendations??
http://img213./img213/9781/1000840fb5.jpg
 
Impressive mods !
Especially the smokey joe base is brilliant.

http://img213./img213/9781/1000840fb5.jpg


I think your insurance agent is gonna kill you... :roll:


DM
 
SMOKEMASTER schrieb:
My addition. She's got 3 more racks in the top section. Still need to work on temp control. Only got to 176 degrees F at the top during a test cook. The top rack in the bottom section was 250F.
Any recommendations??
Zum Vergrößern anklicken....

176° F = 80° C
250° F = 121° C

As I ushualy smoke with 100° - 120° C (212° - 220° F) for smoking is your "extended smokey joe" good. For barbeque at higher temperature (140° - 160° C / 284° - 360° F) you prabely can use only the original joe without extension.

Are you able to get higher temps without extension?

An other solution could be the coal. Try use coal briquets of good quality. I read about cocs briquets, which allow higher temperatures (but they cost a lot).

I'm interested if my tips could help you.

If you do not ge fast answer here in this forum: Main language is german and many users do know english, but are affraid to write in english, because the misstakes they make. But experance helps to get better. Please stay here in this forum and help us to learn more english (or american?).
 
Hi Smokemaster,

I have the same ElCheapo, and there´s still another person here who has it. I think we basically do the same stuff that Weber Smokey Mountain users do :D
You´re right, the Brinkmann won´t work correctly without being modified. The original charcoal pan has no ventilation, so I moved the smoker into a former grill stand, using a small cast iron grill for the fire that fits into the bullet from below.

elcheapo.jpg


I have no ventilation on top because the temperature had never been too hot inside the bullet :lol: In your case, the extension will make the construction three times higher than normal...I think the proportions don´t fit. It´s like a normal smoker where the dimension of the side fire box is related to the size of the smoking chamber. But I saw modifications like this for the Weber Smokey Mountain, maybe you find better solutions here:
http://www.virtualweberbullet.com/increasecapacity.html
 
Martin, meinst Du für die Brinkmann-Büchse?
Da geht´s nicht, man kann max. einen 38er hineinstellen.
 
tramp777 schrieb:
SMOKEMASTER schrieb:
My addition. She's got 3 more racks in the top section. Still need to work on temp control. Only got to 176 degrees F at the top during a test cook. The top rack in the bottom section was 250F.
Any recommendations??
Zum Vergrößern anklicken....

176° F = 80° C
250° F = 121° C

As I usually smoke with 100° - 120° C (212° - 220° F) for smoking is your "extended smokey joe" good. For barbeque at higher temperature (140° - 160° C / 284° - 360° F) you probably can use only the original joe without extension.

Are you able to get higher temps without extension?

An other solution could be the coal. Try use coal briquets of good quality. I read about cocs briquets, which allow higher temperatures (but they cost a lot).

I'm interested if my tips could help you.

If you do not ge fast answer here in this forum: Main language is german and many users do know english, but are affraid to write in english, because the misstakes they make. But experance helps to get better. Please stay here in this forum and help us to learn more english (or american?).
Zum Vergrößern anklicken....



Danke fur die ideen!
I can get her up to approx 176C without the extension by reducing the amount of water in the water pan. I'm going to try no water and then sand in the water pan and see if that gets her up to a good temp with the extension.

Vielen Dank!
 
Bin gerade ueber den alten alten Beitrag gestolpert. Nachdem ich bisher auch immer Probleme hatte, dass mein Smoker nicht richtig zieht bin ich bei der Suche auf folgenden Beitrag gestossen:
http://www.randyq.addr.com/ecb/ecbmods.html

Jetzt werde ich meinen Smoker auch einmal entsprechend modifizieren.

Aber auch ohne Modifikation gelang der Truthahn ganz gut:
2223257890036627793S425x425Q85.jpg


Und waehrend der vor sich hin schmorte haben wir die Landschaft genossen:
2415837760036627793S425x425Q85.jpg
 
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