Following up on some tips posted earlier, I built a grid lifter to raise the cooking surface to about the level of the top edge of the bottom half of the Egg. Worked great -- I cooked salmon filet at 400 with a fair amount of wood on the fire, plenty of smoke, but no charring or sticking of the salmon on the grid. This should help for spatchcocked chicken, too, which tends to flare up sometimes.[p]The grid lifter is pretty simple -- it's made out of bolted-together perforated angle iron. From above, it looks exactly like a capital "H." On each of the four ends of the H, I bolted a small foot, also of the same material. The four feet stand on the fire ring, and the grid rests on top of the H. It's very stable.[p]Even though I'm a fan of low and slow cooking for some things, I'm finding that fast and high can sometimes give me better results, especially with fish filets. So lifting the grid is a big help.