I recently purchased an ECB while working in Maryland. Thought it would be handy, and cheap enough to leave behind when I packed up and went back home to Texas. First cook was a brisket and sausage. I have to say I was amazed at the results. I've read all the threads about lack of temperature control. It did get a little warm, 248-260, but the meat came out in 7 hrs juicy tender and full of flavor. Honestly best I've ever made. The next try was chicken. Outside temps were getting up to high 90s, smoker would get 300-308. I had added an extra cooking grid between the two stock grids for extra cooking area. 4 hrs later, I was cutting up some pretty amazing leg quarters. So far the only issue I have had, when I replaced the lava rock with concrete brickettes for some reason the temp would not get above 208. I am inspired by some of the modifications I have read about and plan on adding a fourth cooking grid, oven temp control, extra door lower on the side. Think I'll take this little cooker back home with me, if I ever get to go. My next smoking venture will be pulled turkey. Should be interesting. My little $59 smoker (less mods of course) has already paid for itself.
