As I write this I have a 3lb pork loin roast smoking in the ECB (low on time and cash so I had to make do with the cheaper cut). It's been about 2 hours and we're cooking beautifully. A couple temp scares but first, some q-view thus far.. Will post the recipe for the rub I used a bit later on. I got the smoker up to 225 easily. But keeping it there was the challenge. I got this bad boy up to 500 degrees Fahrenheit before I realized it was time to take some coals out. Now she's sitting at a cool 250. Check back for some more updates!!