I know that most of us have accepted the theory that it is very difficult to bring the temp down, in the Egg, once you have overshot. I have had a little different experience in that, unless the Egg has sat at the high temp and for quite a long time, I can usually just open the dome briefly close again with reduced vent openings then come up to temperature.[p]I believe this is due to the great insulating properties of the ceramic. The heat is supplied by the fire, not the heated walls of the Egg. [p]Granted, if you let your Egg stay at a higher temp for a lengthy period so that the dome, plate setter, etc, soak to the higher temp it will be a somewhat lengthy process to bring the temp down. But, if the ceramic has not acheived the higher temp, and this is usually the case when you are starting your cook, then even if you overshoot you should be able to get to a lower temp fairly fast.[p]This is just my 2-bit theory and a will anticipate a bombardment of post stating that i am full of hooey but, oh well, I'll get over it.