What should I use for Firebrick. On Tim M's page, the bricks he uses look like standard concrete walkway-type bricks I could buy cheaply at Home Depot. What does this add to the process?[p]I noticed he used them when cooking turkey. I have had my egg for exactly 1 week, and have done a Pork Butt, Baby backs, salmon, and a turkey breast. The breast was the only relative disappointment. I did it up on a drip pan, low and slow at 220 until internal temperature of 180. I was surprised at how long this took, and the meat, although tasty, was drier than I expected. Would firebricks and higher dome temp help?