mmmmm pulled pork

[foodsaver]

if its a brinkman vertical I think you might try searching ECB smoker on google. Tons of info about how to maintain temps. I load mine with charcoal and then put 25 or 30 lit briquettes on top and it holds whatever temp I want for 10-15 hours depending on how hot I cook it.

 

[SpurHunter]

I rarely ever marinate pork first. The fat content is high enough, add some rub on the outside, and then LOTS and LOTS of smoke. That why I use 100% wood. I promise, you will like the outcome. Side-box units are not that much really. I actually have the Char-Broil Silver Smoker. I paid about 139.99 on sale for mine. </p>

http://www.charbroil.com/Consumer/product_detail_m.aspx?ProductSeriesID=16</p>

</p>

 

[bd angler]

Thanks for the tips. My free ECB is stock, I really like the mods I found on the google search. I am excited to try these out. I really like the smoked taste, so will eventually move up to the side box.

 

[foodsaver]

Make you an UDS instead you will like it much more if you want the flavor without the fire tending. The side box smokers tend to require quite a bit of tending to turn out good 'cue whereas a drum smoker or a weber smoky mountain can go all day on a load of charcoal.

 

[bd angler]

I really liked the UBS design. May have to go that route in the future.

 

[josh.schreiber]

whooaaaaaa

 

[TIGHTLINE]

wow!!!!!!!

 

[gumby78]

I'll bring the meat and you bring the yummm