First go with the ECB Gourmet, smoked a pizza fattie (seperate post) and ABT's (this post) I was pretty impressed with how the ECB held the heat, held at about 275* for about 4 hours with one full chimmney of briquets, a full water pan, and three chunks of mesquite (i like the smoky flavor) smoked the fattie and the ABT's for about 2 hours at about 275*...q-view! no ingredient spread, not enough time, clean hands and click the pix... used cream cheese, mexican blend cheese (already shredded sargento type), cocktail weiners-nathan's brand (i can't find litl smokies anywhere on Long Island-what gives?), bacon and jalapenos mixed cream cheese with some of the cheese and a bit of some southwest seasoning. Piped into the jalapenos (i did the canoe style) using a baggie with the corner snipped off, worked like a charm... smoked and done! i used skewers through the bacon and the wiener to secure the ABT done after 2 hours, no leftovers! they were super yummy! Thanks to everyone here, made my first attempt a success!