Got my first egg (LBGE) about 2 months ago. I've smoked ribs (awesome), brisket (meh ... need more practice), and made pizza twice (best ever!). Today I'm doing the bird, a 16lb fresh baby, MadMax style. Bird's on the egg, been there for about an hour, and the gravy stock is simmering away on the stove top.
The only difficulty I'm having so far is keeping the fire at a stable temp. I'm shooting for 325, but it keeps ramping up, then I have to bring it down, then it goes back up ... I put the dampers in a just-barely-open position but it won't level off. Any tips?