Hey you'all Cooked my first chunk of meat last night. A huge piece of pork tenderloin. Used a rub recipe from a local Church cookbook called "TNT rub". turned out great. Smoking two whole chickens today. having a problem getting the inside meat temperature to 180 but am up to 168 an still smoking. Looking at purchasing a barrell (horizontal) smoker with the fire box underneath and in the center. It is made by a guy in Palestine Arkansas. I figure it is best to start on the ECB to learn the ropes. If any one wants the rub recipe, let me know.