Cleaned up and fired up the antique ECB. Ambient temp. 67 deg. F., light breeze, rain & mist off and on. Lit a heaped pan of lump charcoal with hickory chunks, got the water pan in place and filled with hot water, installed the lower rack and put 3 fattys on, two Jimmy Dean Regular and one Jimmy Dean Sage. Got the upper rack in and put the meatloaf on. Used Jeff's recipe with a couple mods, I put in about a third cup of Cattleman's BBQ Sauce and 6-7 generous shakes of worcestershire sauce, used crushed Town House Crackers. Foil pan I had was too large to fit the ECB so I had to do a bit of bending to make it fit. I usually poke a half dozen holes in the bottom and set it over another pan to allow grease and juices to drain off, didn't have another pan this trip. I put the GrillAlert probe in the meatloaf and set it for hamburger, it automatically defaults to well done when set to hamburger, 160 deg. F. A bit over 2 hours later the meatloaf was done. I pulled the probe and put it in a fatty, defaults to well done for pork also, 170 deg. F. Coated the top of the meatloaf with Heinz catsup (Hunts sucks) and allowed it to smoke on for another hour, then pulled it off the ECB. Jane got in from Tulsa just as I was putting the lid back on the smoker. I had potatos ready to boil for Ranger72's garlic mashed potatos, she jumped on that and whipped them up. GrillAlert said the fattys were done while we were eating. Gotta say, that meatloaf and garlic taters is simply the best. And the fattys turned out killer. Shared one with my neighbor and he flipped out. Here's some porn.......................................... Meatloaf before & after, mashed taters, fattys & the sampler fatty.