Hey there! I just got an ECB Gourmet smoker and I found a website a week or so ago that suggested putting a 13" grate about an inch off the bottom of the charcoal pan. I did this mod, but after my first attempt at smoking my ECB was keeping a steady temp over 400 degrees with a full pan of charcoal. I wound up shoveling most of the charcoal out and cooking with about 10-15 briquettes (I was using regular kingsford charcoal, but just bought a bag of Kingsford competition for my next attempt). I was able to maintain an ideal temp, but it meant adding a few briquettes fairly often, but the main thing is that I got the food cooked and it wasn't completely ruined...it cooked much faster then I would have liked but all in all it wasn't a complete bust. After frantically searching these forums while trying to keep my temps down, it sounds like there are more mods that I should do. Unfortunately, I found several links to posts describing the mods that should be done, but the links did not work for me they just kicked me back out to the forums home page. I am assuming that I am getting too much air flow through the charcoal tray which is causing the temp to spike. I got the ECB from a friend who never used it, but there is a decent sized gap when the lid is on...it is about 1/2" at it's widest point and tapers down to nothing covering about half of the lidded area, maybe that's letting too much air in also. I tried stuffing aluminum foil into the gap to seal it, but it didn't seem to help much. Anyways, I was hoping someone could point me to some links that work which describe the best mods to the ECB. Hopefully the links I found were just too old to follow and it's not something goofy with my computer! Thanks a bunch!