I have wanted an Egg for a long time and just got mine last night. I did a marathon 5 hours from scratch table build and this morning was ready to start. I watched the DVD last night to be prepared. I filled the firebox with lump, but not into the fire ring. Then I ignited with an electric starter. Then added wet apple chips. I cooked at 250 nicely for a while, but then the temperature started to climb on me. I fussed with the vents for a while but it stayed hot and the smoke stopped coming out of the top. The pork loin turned out well, but didn't get as much smoke absorbed as I had hoped.
So my questions are about the vents. It sounds like I should have the bottom vent opened to about 1/4" but the top vent... should I twist the top so the small holes are partially opened? completely opened? Or move the entire circle to the side so that it is partially or completely opened?
I don't have any eggcessories yet, but I am getting the impression the plate setters are very important. So comments about the plate setters and any advice on smoking pork loins and turkeys would be appreciated especially temperature, vent position, water trays etc. Those will be my primary area of concentration.