Originally Posted by TN_BBQ
Sounds like a pretty solid solution.
That was the main reason I went the the "gourmet" ECB (cooking champer lifts off the coal pan much easier).
Yeah, I have the Gourmet as well. Not as familiar with the STD ECB. Sometimes I have to lift the cook chamber off of the firepan and shake the ash or make sure the larger holes are not plugging up.
I get 325-350 out of mine, but I have to leave the water bowl dry. Plus, I don't usually need it for that long. I only use higher temps for hams or poultry.
What kinda temps and for how long are you looking for?