Without going to the great lengths that some have to modify my ECB, besides drilling holes in the charcoal pan, Ive never been able to get the higher heat for chickens and some other preperations. Yesterday I got the Idea to set my waterpan on the lowergrate instead of on the clips provided. Basically it lifted the waterpan about 3-4 inches from where it was, creating much more airflow and killer temps. I actually got my picnic pork skin extremely crispy which was a first without having to finish in the oven. Still used water in the drip pan. Anyone already figure this out?