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Thread: Pulled Pork Recipes

  1. #21
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    Hey Spikers, did you drill holes into your firepan for more air intake? That's one mod I haven't done yet.

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    Originally posted by phreezee
    Hey Spikers, did you drill holes into your firepan for more air intake? That's one mod I haven't done yet.
    Nope, actually, the only "mod" i did to it was to turn the legs out, and put a pot underneath the firepan to lower it a bit, and make it easier to reload the pan when needed. In all honesty, the ECB is pretty decent on it's own without having to mod it. If you feel the need to have more control, I would say upgrade the whole unit.

    Drilling the firepan creates a pretty big fire hazard, and I don't recommend doing it.
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    Jesus christ, that looks good. Now I'm thinking of going to pick a smoker up. How big is that thing?

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    Originally posted by D'z Nutz
    Jesus christ, that looks good. Now I'm thinking of going to pick a smoker up. How big is that thing?
    18" or so, not including the handles
    Boosted life tip #329
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    Originally posted by Mibz
    Always a fucking awful experience seeing spikers. Extra awful when he laps me.

  5. #25
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    Here's one I did yesterday, turned out amazing. Pork butt in the slow cooker for 8 hrs, nothing but salt added.

    Saute in olive oil 1/2 chopped onion, 3 freshly chopped chili peppers, salt and pepper, garlic, cumin, oregano and chili flakes, for a few minutes, add the pork and spices, then transfer it into a large mixing bowl.

    Add 1 chopped tomato, fresh chopped cilantro, and 3 tablespoons red wine vinegar.

    Roll it into tortilla shells with shredded mozza, Monterey Jack and cheddar cheeses. In the oven till the tortilla shells are golden brown. Enjoy.

    I used flour tortillas but corn would be much much better.... anyone know where to get large corn tortillas? I can't find em.

  6. #26
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    Originally posted by spikers


    Nope, actually, the only "mod" i did to it was to turn the legs out, and put a pot underneath the firepan to lower it a bit, and make it easier to reload the pan when needed. In all honesty, the ECB is pretty decent on it's own without having to mod it. If you feel the need to have more control, I would say upgrade the whole unit.

    Drilling the firepan creates a pretty big fire hazard, and I don't recommend doing it.
    Ok, thanks! I guess it's best to try it first before drilling.

    According to this link, the charcoal grate is the most important for air flow anyway. http://www.smokingmeatforums.com/t/1...ortant-ecb-mod

    I've seen people use cheap stucco lath successfully.

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    I feel like such a noob, but it's fun learning. Just picked up a charcoal chimney and using the minion method to season the smoker. We have smoke! Now let's see if I can achieve temp.

  8. #28
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    Let me know how it works, maybe I'll pick one up to replace my $400 pos

  9. #29
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    You definitely need a grate to put the coals on as the ash smothers the fire. I would also drill the firepan as I was only getting 200F in my first try, otherwise you'd need to add more fuel more often.

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    Originally posted by phreezee
    You definitely need a grate to put the coals on as the ash smothers the fire. I would also drill the firepan as I was only getting 200F in my first try, otherwise you'd need to add more fuel more often.
    Really, you don't want it any higher than that.

    Remember, these are supposed to be LOW temperature, over a LONG period of time.

    Hell, I have smoked pork shoulders at 160F for 16 hours, and then bring them up to temp in an oven real quick.

    yes, you might have to add charcoal a bit more often, but if you are looking for efficiency, Go buy a green egg at 3200% of the price you paid for your ECB.
    Boosted life tip #329
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  11. #31
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    ^^^ your recipe said 200-235F, I felt let down at only 200F and the temp only dropped from there. How often do you add charcoal and remove ash while smoking? I was watching it and I figure I'd have to do this every hour without modding the firepan.

  12. #32
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    I disagree, u need 220 to 240 for cook temps.

    Unless u'r cold smoking things like bacon, cheeses, jerky, fish etc

  13. #33
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    My first attempt resulted in an amazing smoky flavourful "roast" but I guess it wasn't in there long enough to get tender enough to shred so I just sliced it.

    I started the smoker at 9am today with lump charcoal for my 2nd attempt.
    Was only going at 160F, until I got fed up and added briquettes. Now it's nice and stable at 220F.

    Got it loaded up with a whole chicken and big rack of side ribs. Using Applewood chips this time. Can't wait for dinner time

  14. #34
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    Originally posted by phreezee
    My first attempt resulted in an amazing smoky flavourful "roast" but I guess it wasn't in there long enough to get tender enough to shred so I just sliced it.
    This also depends on your cut of meat.

    You can use meat that is too lean otherwise it will just dry out. When using pork use a shoulder (aka butt).

  15. #35
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    I've always used pork shoulder in the slow cooker with great tender results but the flavour doesn't compare to the smoker. A whole new world!
    So close to getting the best of both worlds, baby steps.

  16. #36
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    Check out my smoke ring:
    Attached Images Attached Images  

  17. #37
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    looks good. I'm not dedicated enough to get out there yet, too cold lol

    FYI Lump charcoal burns hotter, briquettes burn longer. you are also supposed to wait until they are all grey to burn off the additives or chemicals that are in them. I just stick with lump.
    Try out the Dragons breath from bbq's galore, it burns hot.

    did u use the 2-2-1 method for the ribs?

  18. #38
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    Originally posted by phreezee
    I've always used pork shoulder in the slow cooker with great tender results but the flavour doesn't compare to the smoker. A whole new world!
    So close to getting the best of both worlds, baby steps.
    no other ribs will ever come close either lol

  19. #39
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    I didn't use 2-2-1, and just left them in there the whole time with the chicken. The bark held the moisture in nicely and I mopped them a few times.

    I wrapped the left overs in tin foil, poured in some apple juice and put it in the oven for an hour at 350F for lunch just now.
    It might have even tasted better today, so I'll definitely being trying the 2-2-1 method next time.

  20. #40
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    Day-dreaming about ceramic smokers today, and this really intrigues me.
    Next project? LOL


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