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Date Posted: 08:55:28 04/03/01 Tue
Author: reg
Author Host/IP: montreal-ppp47811.qc.sympatico.ca / 209.226.140.60
Subject: Re: Hey Reg!!!!
In reply to: Bigj 's message, "Hey Reg!!!!" on 19:59:39 04/02/01 Mon

>hey Reg! just wundr'in about your ecb mods,like if you
>tried any of that Randy fella's ideas that he's got on
>his site.Looks interesting,I'm going to give mine an
>overhaul real soon,picked up everything i need at
>work.I drilled some holes in my charcoal pan last year
>but it did'nt help much.I did achieve good burns
>though just by light'in about 1/3 of my coals on one
>side and lett'in it burn that way.Usually get about
>two cooks(4 hrs)for ribs per 10# bag.Also found a good
>hardwood lump " Maple Leaf" brand from Quebec that
>used to give me good burn times but have not been able
>to get it over the winter(only could find it in corner
>stores).Don't know if you've seen it out your way but
>if you do you should try it.Hardwood lump is hard to
>come by in these parts.Anyhow good Q'en Bigj.

Morning Bigj, the mods where - wrapped the bottom completely with sheet metal to close it in . this i rivetted on .( Left the legs in the original position )silicone the joint of the sheet metal and the original body . - cutout the bottom of the firepan and added a (ss mixing bowl, don't tell Janice ) pan that was 2 1/2 inches deep. rivetted that to the firepan . added a grate to the firepan to let the ash fall through . drilled 3/8 holes air holes in 4 areas around the firepan where the ss bowl meets the original pan . these holes are at grate level as to feed the fire from the bottom . drilled 2 , 7/8 in holes in the sheet metal about 2 in up from the bottom to act as a draft for the fire , in line with the loading door . drill 2 , 7/8 holes just at each cooking grate levels for checking temps . drill 2 , 7/8 holes in the dome to allow for heat and smoke to escape . now the good part . after the fire has been started , block the intake air holes with corks from a wine bottle . ( i had trouble trying to find out what to do with the wine ) also put two corks at the grate levels , and drill 1/8 holes through the middle for temp probes . the two holes in the top are always left open when cooking . when i start the fire i only start the middle top area . it'l take about 20 min before it's ready. also use an electic starter , just laid on top the charcoal. the lump is Royal Oak purchased at CTC in 8kg bag i beleive it was $13.99 . i have done 2 complete cooks , 1 chicken quarters and 1 ribs , and still have 1/2 bag left . that was aprx 8.5 hrs cooking . hope this info helps . reg

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