Not a total newbie, but have been lurkin' here for a while. Started this 7 lb butt at 6:30 this morning using a modified ECB. Raised the grate, added the temp gauge on top, and can control airflow from the bottom. Cooked a little faster that I figured on by an hour. It's in the cooler now resting before I pull it. Prepped and ready 165 degrees and ready to wrap.