In article . com,
"eelhc" wrote:

All that said, it is work. every 30-45 minutes you gotta add
water and check on the fire. 3.5-4.5 hours for ribs.
1-1.5 hours per pound for brisket.

Fill the water pan with sand and cover it with foil so you won't have
to deal with that... Use the "Minion Method" with gaaak! Kingsford
Briquettes (Briquettes will burn longer than lump).

I get 5-6 hours of fire on one pan of lump charcoal using the Minion
Method on my ECB.

--
Stan Marks

A waist is a terrible thing to mind.

Hey,well thanks for all the suggestions.Going to go shopping around
today,but it looks like I'll go for the Weber Smokey Mountain.Thanks
again everyone.

eelhc wrote:

Wow! I find it hard to overcook a brisket since the window to pull the
meat off is so large (190~200*C? gives me at least an hour or so...).

ya it took special alcoholic effort. It was the first time I used
a meat thermometer instead of just knowing how long its supposed to
take and pickin up with tongs and testing for right floppiness.

so i go over when I think it should be done and check it, and the
floppinness seems right, but it reads 185, and I'd read 188 was
"perfect" so I decided to leave it on. 1 bottle of wine and a few
beers later I go check it and its freakin 210 degrees.

woops. pretty dumb.

--
I used to think government was a necessary evil.
I'm not so sure about the necessary part anymore.

Stan Marks wrote:

30-45 minutes?! I never have to add water that often with my ECB! With
an almost-full water pan, I'm usually good for several hours.

ya if it starts out full it'll last several hours. but I don't want a
grease fire to I try to keep it at the same level all day. I just use
a little 6oz coke bottle (which so far is my preferred method of
adding water to ECB's) and most of the time when I add a little to the
fire (don't know/haven't tried this minion thing yet) I also add 6oz
of water.

works for me. im kinda fidgety about the whole thing anyways, so if I've
got something else to do I'm not tempted to take the top off really until
I think its time for somethin to be done.
--
I used to think government was a necessary evil.
I'm not so sure about the necessary part anymore.

On Sat, 27 Aug 2005 09:26:39 -0500, Stan Marks
wrote:

Wal Mart sells 'em for about $30, too...IF you can find 'em!

Just bought one today which I'm gonna send over to family in Europe. Paid
$28.88 at WM. Prolly gonna pay that and more to have it shipped..

--
//ceed ©¿©¬

In article ,
wrote:

Stan Marks wrote:

30-45 minutes?! I never have to add water that often with my ECB! With
an almost-full water pan, I'm usually good for several hours.

ya if it starts out full it'll last several hours. but I don't want a
grease fire to I try to keep it at the same level all day. I just use
a little 6oz coke bottle (which so far is my preferred method of
adding water to ECB's) and most of the time when I add a little to the
fire (don't know/haven't tried this minion thing yet) I also add 6oz
of water.

It's from the Virtual Weber Bullet website, but it works very
effectively in an ECB, too:

http://www.virtualweberbullet.com/fireup2.html#minion

Instead of Kingsford, though, I use lump charcoal. You need to drill
several large vent holes in the bottom of the firepan, if you haven't
already done so, and a charcoal grate in the bottom of the pan seems to
help, too. I found one at Home Depot that was made for a Weber grill,
but it fits just fine in the Brinkmann pan.

Sounds like you're making things a bit difficult for yourself with that
6-oz Coke bottle. I use a small, cheap plastic garden watering can
(about 1 gal capacity) to add water when needed. I usually only need to
do that on extended cooks, though, like when I'm doing a pork butt or
brisket.

--
Stan Marks

A waist is a terrible thing to mind.

Stan Marks wrote:
In article . com,
"eelhc" wrote:

Fill the water pan with sand and cover it with foil so you won't have
to deal with that... Use the "Minion Method" with gaaak! Kingsford
Briquettes (Briquettes will burn longer than lump).

I get 5-6 hours of fire on one pan of lump charcoal using the Minion
Method on my ECB.

--
Stan Marks

A waist is a terrible thing to mind.

I've had cooks of 18 hours+ on one pan using lump and the Minion method
on my WSM. It just goes to show what efficient airflow control can do.
But yes, before I got the Weber, I did have some great results on my
old ECB.
*Insert comments by pottery users here*

Jim
--

"Some people are like Slinkies. They really aren't much good for
anything, but they still bring a smile to your face when you push them
down a flight of stairs."