This is gonna be a smoketastic weekend It's my 2nd time using this garage-saled ECB. Last weekend I did a 12 lb turkey (which disappeared in SECONDS, no time for pictures), and I quickly discovered why the mods mentioned on the previous forums were necessary: I don't have propellers, I'm not a helicopter, I'm not built to hover. It was a constant battle to raise the temp, which had to be guesstimated since the temp gauge is next to useless. SO Holes for airflow in the charcoal pan, put the legs on the outside for better charcoal access, and a new temp gauge. $0 cost, and ready to we're ready to smoke! Gearing up for the aforementioned 7.5 lb pork loin, and a couple of beer-can chickens. Any tips on times, temps, and tricks for taste? Bring your Q-goggles!