I did a Q-View on my first post, so most of y'all know I have the newer "Gourmet" model charcoal fired ECB. This time out; I've added split Oak (6 months since cutting) chunks to my 2nd filling in the coal pan. This seems to be allowing the smoker to hold a nice 250-255F temperature and the smoke is quite pleasant!! The first time I used it, the temperatures kept climbing towards 300F. I shall add hickory chips to the 3rd coal pan filling. I have found the new design of the coal pan to be quite convenient. Just a shake with welders gloves, and the ash is screened into the bottom pan which has a 1 1/4" factory drilled hole in the center of it. This modification seems to allow just enough air flow to the fire to maintain a good average smoking temp and keep the majority of under-fired coals in the pan when it's shaken. Q-View to follow once I put the whole chickens on. (about 10:00am eastern) They've been marinating in a "Light" Miracle Whip and Montreal seasoning/rub, as well as a "Light" Miracle Whip and a garlic pepper seasoning/rub overnight. I considered placing a Vidallia Onion in the chicken cavity, but they're bad for dogs, and Muggs (my 115 lb Rottie/Black Lab taste tester) cannot share the rewards if they're in the mix.