Doing two whole spatchcocked chickens tonight on my new ECB. I've used it to grill some chicken legs, some beef medallions, taters, baked beans and some chicken breasts so far this week, but I haven't done a smoke on it yet. Just wondering if there's any suggestions or tips on keeping temps up at 275+ on a stock unit (haven't had time to make any mods to it yet). I'll be burning Kingston briquettes and hickory chunks about 2" in diameter. Any advice would be much appreciated as this is my first smoke over charcoal!