After over two months of not having a grill I finally got my egg (large) today. As I type I am eating my first steak! Very juicy and tasty! I told my wife to get some thick steaks and she came home with a couple of 1" thick NY Strips and one that was 2-2 1/2" thick. I ended up overcooking the thick one just a little bit but it was still slightly pink in the middle. Also baked some spuds on the egg.
I'm anxious to try new things on the grill but I know that it will take me a little while to figure out the temp control. My biggest question after my first use is if there is a quicker way to bring the temp down on the egg? Or, is it better to kick foods at lower temps and then bring the heat up to cook foods at higher temps last?