I started with a Brinkman Gourmet smoker, similar to the ECB. I made some darn good BBQ on it, but it did need some mods before I could get that far... These tend to run hot, and the stock thermometer is useless. I used to stuff some aluminium foil in between the lid and the body to help seal it up. Also, I added a charcoal grate to bring the coals up off the floor of the smoker. Hank's advice of looking up the Minion method is good, I used the Minion method for years.
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