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By themselves, I don't mind the E/W burners at all. In fact, not that this happens often, but if I add a smoke/wood chip box, it's more effective, with the only vent being at the back. I more meant E/W would be difficult/impossible for 2-zone when grates that are super conductive, such as GGs...

I always knew a WSM was my end-game (although I'm torn between an 18 and 22 due to fuel consumption). $300-400 was just too steep of a price to enter a hobby and see if I liked it or could even do it well enough.

This body sits on the 3 legs. With its lid off, it's just a tube/chimney, yes. The charcoal bowl sits on the arms at the bottom of the tube. The water bowl on the legs above that. And 2 grates above that.

I think that logic is sound, assuming your grill will only be used for direct cooking, right? The issue I run into in my head with the east-west burners is not being able to set up 2 zones, since the GGs supposedly retain and transfer heat so evenly.

You're obviously right. I just didn't want to blow hundreds and not know what I was doing. But I've quickly learned I probably won't be successful without quality hardware.

I recently got a cheap ECB/Smoke-N-Grill off CL. It's the variation with no bottom. Hopefully, a WSM is in my future, but I wanted to learn on something cheaper, just in case I wasn't any good. I switched the legs, added a charcoal grate, and drilled a few holes for coal's air. However, I still...

If anyone knows of a "Q&A for Beginner Smokers" post, please let me know, because I don't want to keep asking a bunch of dumb questions that have already been answered. For non-stick burners, where do you get your wood? I obviously know of the bagged stuff at grocery stores and HD/Lowe's, but I...

Hopefully this will help any other new ECB/Smoke-n-Grill owners: The charcoal pan is basically unusable. It's just a bowl, with no holes for air, and the ashes quickly smother anything out. I bought a charcoal grate for a Smokey Joe (Weber part # 7439), 4 2" carriage bolts, and some washers. I...

Have at it, Bry. My wife hinted (I think) that there may be something BBQ-related in store for an anniversary present, so I can wait. At least now I know what a good deal is, just in case. I got a SJ charcoal grate raised on some carriage bolts for the ECB charcoal bowl, so we'll see how that...

I didn't know the proper place to ask. I'm very new to smoking. I'm not having a great time with the ECB (no bottom, just legs) I got cheap on CL. Also not super into my dad's old 22" kettle with a slightly warped lid. Burned some ribs. There's a barely-used 18.5" WSM on CL...

I think some stuffed jalapeños, followed by a few racks of BB ribs (in half, on a rack) will be my first attempt at smoking. Does it just not keep heat long enough for brisket?

Thanks, guys. I'm not expecting it to work super well. I have a 22" kettle as backup. I plan on switching the legs around and setting the charcoal bowl on blocks and drilling holes in the side of the bowl for air. I am worried about the coals smothering in their ash. They need to sit on some...

No holes, as far as I can see. Just a big porcelain-coated steel bowl.

Thanks, Tony. Under the charcoal bowl that sits on those little nubs, it's all open. With the lid off and bowls out, it's just a big tube. I wish it looked like the one on BBQ-B. That one looks closed on the bottom, like an upside down lid. He was able to add a damper on the bottom. Mine just...

You are correct. No vents anywhere. The lid doesn't fit perfectly tight, so I can see a tiny bit of light all the way around the lid. I assume that's how the smoke escapes. I have no idea what that means for temp control. Maybe controlling, other than water and amount of fuel, won't be...

I have never smoked anything before, other than poor attempts with chips on my Genesis. So I saw a good opportunity to learn when I saw this bullet smoker on CL for a few bucks. It came with a few bags of KBB and chunks. Can anyone help me identify this? And maybe some tips? I'm not sure it...

If that works, that's awesome. Some people and the manufacturers said they would radiate heat too well to do that.

How are they with cooking indirectly?

I definitely don't know about GGs lasting as long or longer than SS. They'll both for sure last longer than PCI and be less maintenance than cast iron. Reviews have said the GGs hold heat just as well, if not better, than CI. And one of the cons I've read of SS is that they don't heat up as...

I've heard flare-up control is a part of it, but also how quickly and evenly they heat. Some people have said that the efficiency has doubled how long their LP lasts. Or made the whole grilling surface a "sear station," rivaling the heat of a charcoal grill (this was the biggest selling point...