New guy from FLa

Hi from Southwest Florida.  Started many years ago when we lived in Texas.  Used an unmodified ECB, didn't know any better.  I   lucked out because only used it occasionally for whole turkey.  It actually turned out good.  I have recently started again with a modified ECB.  Had to add dampers on the bottom, installed the charcoal grate off the bottom and added dampers on top.  Using a good thermometer located between the two grills.  Had to improve the ECB to control the temp and make the whole process a lot less work.  Of course using a meat thermometer to finalize the actual temp of the meat is a must.  So far Brisket and Baby Back Ribs getting better and better.  Ready to start Chicken, Turkey and Pork Shoulder.  Thanks for this site it has been great.