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Hi all -[p]I just got my brand spanking new large egg last night!! Could hardly wait to get it out of the box. For those who have posted before that are curious about pricing, I got the large egg, daisy wheel, auto-lock band, grid-lifter and ash scraper thingamajigs all for $520 (before tax), with me picking it up. What a deal! Now I just have to build my table...........[p]Anyway, as I first dive into the greatness that is egg, I am curious about the lump. All previous experiences were with briquettes in a weber kettle, and I have NO idea how much of this stuff to use. So, a few questions, if you may:[p]1. How do you tell what is "bad lump". Meaning, stuff that's in the bag that you don't want, as it may ruin the food quality?[p]2. How much do I use? I understand the egg uses very very little, but my old experiences with the weber meant a little was five pounds, which is obviously too much. If I am just grilling a steak for me and the missus, do I use less lump than if I am smoking a turkey? Or does the difference in temperature plus the ability of the egg to hold heat make it irrelevant? If not, how much do I use?[p]3. Does it matter which lump I buy? Or is the lump from BBQ's Galore/Big Green Egg the best stuff to get? I have one not far from my office, so I can steer clear of Walmart and others.[p]Thanks to all on this forum. You made my choice easy![p]- Mike