I've had my LBGE for two months now and have cooked extensively with it. In that time I've done foods from Fish to Brisket, peach cobbler to pizza and everything has been first class with the exception of pizza which I'm working on but is mostly lacking due to operator error.
One thing I noticed is that during the last pizza attempt I was not able to get the egg temp up high enough and it sort of maxed out at 400. I decided this was due to the build up of ash and smaller lump blocking air circulation so I let the lump burn down for the first time and emptied my fire box and ash area. I'm guessing this has to be done every once in awhile. It was interesting but as my lump aged and I kept adding new, I think holding low temperatures seemed easier but getting her really hot was not in the cards. Any more experienced eggers want to share some insight?