Hello my name is Logan. My wife and I recently bought a used ECB. We have smoked on it 3 times now. Our first attempt was a brisket which didn't go so well. The rub wasn't very good and the meat wasn't quite done. The second try we did a whole chicken which turned out awesome. But the third try was a 9 pound pork shoulder. I used a simple rub of dark brown sugar and smoked it with apple and hickory. It was some of the best pulled pork that I have ever had. Now I'm modifying my ECB. I have got a few parts but not all. Is there a must do mod besides the better temp gauge? Whats the best place to put the gauge?