Now, before we get into this section, let me state
for the record that you CAN make some very good barbecue with this unit, or any
unit for that matter, fresh out of the box as it comes from the factory (but
you're going to have to mess with it every 30 minutes or so). The purpose
of these mods is just to minimize the hassle and "babysitting"
required and hopefully give you time for what barbecue is all about, which
involves a lot of relaxation, maybe some drinking of your favorite beverage, and
a lot of socializing with friends and family (see the Barbecue Experience page);
the food is just the EXCUSE for the gathering.
OK, enough disclaimer crap,
THE SUPERMODIFIED ECB!
These are the parts you'll be working with, and
most of the supplies you'll need. From top (clockwise):
- ECB Cooking chamber (notice the legs on
backwards and on the outside)
- Charcoal grid from a "Smoky Joe
cooker" or something similar, about 13" across (measure your
charcoal pan first)
- ECB Lid (notice the pivoting vent cover, the
vent holes, and the strip of paper for drilling guide)
- Some drill bits (you'll need to start small and
drill bigger until you reach the desired size vent hole)
- Pliers, for crimping pie tin covers and
- Pie tin, with STAINLESS STEEL nuts, bolts,
washers, and threaded rods (which have been already cut).
- ECB charcoal pan, with threaded-rod legs, vent
holes, and pivoting vent covers.
- Gloves, safety glasses, drill, kitchen shears.
Let's Review (you DID read the BBQFAQ
ECB mods section, didn't you?)
* from the FAQ
OF THE INTERNET BBQ LIST, version 2.0
...and some of my own mods:
- Modification 1 - Improve accessibility to the
- Modification 2 - Improve firepan airflow
- Modification 3 - Improve accessibility to the
- Modification 4 - Improve temperature indication
- Modification 2a: - Improve fireplan airflow
even more (charcoal rails).
- Modification 2b - Add vent covers.
- Modification 5 - Improve cooker airflow (top
vent & foil).
Modification 1 -
Improve accessibility to the firepan (putting legs on it)
* everything you use on this cooker should be
STAINLESS STEEL and NOT GALVANIZED. Stainless will resist corrosion and
will not emit toxic fumes when burning. Galvanized, means it's coated
with Zinc, which DOES emit toxic fumes when burning. When I made my mods,
the rods didn't state what they were, so I torched them well with a blowtorch
to burn off whatever was around the charcoal pan.
- (3) 1/4" x 1' threaded rods, stainless
steel* if you can find it
- (6) Stainless steel* nuts that match the
thread on your rods
- (6) Stainless steel* washers that match the
thread on your rods and nuts
- Hack Saw or Bolt Cutters
- Table Vice (recommended if cutting with hack
- Drill bits
- Wrenches or pliers to tighten nuts.
Refer again to the picture
above. We're going to have you put new legs on the charcoal pan and
mount the existing legs on the outside. (I know the 1/4" rods don't
look too sturdy, but they work fine, even with a whole load of charcoal and
wood.) The easiest way to do this mod would be in this order:
- First, before you start messing with the
existing legs, put the charcoal pan in the unit and mark the pan where it
hits the legs. We're going to use these marks for drilling holes.
- Now, with your pan still in the cooker, get out
your 1/4" threaded rods and figure out where you'll want to cut them,
based on their position in the cooker. Put 'em in the vise and hacksaw
them off (I took off about 2 inches)
- Get out your handy-dandy drill and put a small
bit in it for a pilot hole. (Safety tip: We will
be drilling through porcelain-coated metal. As we drill, you will be
accumulating a lot of porcelain shavings.....think GLASS SPLINTERS.
Keep that in mind and wear eye and hand protection. Also, don't get
any on your exposed skin or you'll get all scratched up.....I did, DOH)
Use your bits to make larger and larger holes in the rim of the pan until
you can snugly thread your (ahem) rod through the 1/4" hole (hehe) and
apply your stainless steel nuts (giggle) and stainless steel washers to lock
it in place.
Done......See, that wasn't so bad. Now to
the next section:
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Last Updated: September 9, 2000
WebMaster: "Randy Lee" firstname.lastname@example.org
© Copyright 2000 RandyQ's Barbecue Ramblings