The hardest part for me anyway is getting the eggs temp to stabilize at the temp I want to cook. I am putting the Ham on at 1:30 today and want the egg at 250 degrees. Just went I think I have it stabilized it starts climbing again. I could use some tips of getting it to hold at the 250 mark or at least close. Using a remote thermometer so I can keep and eye on it while it cooks.