Trouble getting to & controlling temp XL

1. If you want a hot fire I would start fire in at least 3 places.(I normally even light two for a low and slow)
2. Close dome and slide daisy wheel open to max with bottom vent open to max. The natural draft is what you want not open dome. Remove the daisy top all together for the first 10 minutes if you like.
3. As you start reaching your target temp start shutting things down.

This should get you 500+ in less than 20 minutes.

As others will say, each egg and situation is a bit unqiue.

I have an XL Egg since September, so I am still learning a bit, but this method has worked for me.

Since I mostly do low and slow.... let's say using 2-3 fire cube/starters, I place them at like 2, 6 and 10 if you were looking at the fire pit as a clock face.

I keep the bottom vent wide open. I keep the daisy wheel off the top.

I light the 3 cubes (half buried in the lump) and wait about 10 minutes. I close the lid and wait for the temps to crawl up to about 200 degrees give or take - depending on the outside temperature, wind conditions, etc this can take anywhere from 5-15 minutes give or take.

Once I hit just over 200 degrees, I then close the bottom vent to just a small sliver (maybe 1/8'' - 1/4'' open - look at the guidelines provided in grandpa's post) and I put the daisy wheel back on top with the pedals maybe half open max.

The temps will still continue to rise, but much slower, and will likely stall out around 250/270 degrees or someone in that ball park. Even if I over shoot and get to say 275/280, it is not the end of the world. When it stabilizes at that temp, when you put on the meat, slightly close the daisy wheel and the temps will drop slightly.

I then pretty much let it stabilize for about an hour and I walk away to go apply rub to the meat, get a beer, etc. You likely do not need to let it sit for an hour, but because I am paranoid and still new, I like to leave plenty of time. But remember, do not touch a thing on the Egg.

After an hour, it should be around the same temps, I open up the egg and toss in some wood chunks (I already buried more wood chunks deeper into my lump pile for burning later), let those burn for about 15 minutes to get rid of the bad white smoke, then I put in my plate setter and lump of cold meat.

The temps will drop drastically given the cold plate setter and cold meat, but dont freak, just trust it, dont touch any vents. just let it sit there. and in 30-60 minutes, your Egg will be back at that 250/270 temp range.

Most important, do not tinker. Each time you move a vent, it will take a few minutes for it to adjust. So if you keep moving vents, you are just going to chase temperatures all night. I am still fighting myself on this, but learn to just sit back, relax and trust the Egg to work for you :-)

arsilvera: Let's start with the most obvious regarding airflow...Is the vent opening in the firebox lined up with the lower vent of the Egg?
Is the cast iron grid in the bottom of your firebox prior to adding the lump?
When is the last time you cleaned the ash from under the bottom grate?
Definately sounds like an airflow issue, so I would start with these. Hope it helps!

Sounds like you are set. I have been very happy with my Flip Ring from Tom. It really does all I need at this point but the new AR is tempting me as well.
I also picked up an old shop vac and use it to clean my Egg of ash.
I use a pair of the Orca mitts to move my platesetter or stone. Still need to have a clear plan on where to sit it down as it will get hot.

http://www.amazon.com/Orka-Silicone-Oven-11-Inch-Black/dp/B000RYRA1Q/ref=sr_1_12?ie=UTF8&qid=1299616639&sr=8-12

Just like to get as much of the ceramics up to temp as I can before I dump the cold food.
I even use the Lump Reducer under the plate setter for short low and slows.
Take care,

I also have a new XL and noticed it took longer to get to temp longer that the large, which is the most common post reference size. The advise above is spot on so give it more lead time to heat up and you will be fine.

My first Egg was the XL. I think temp control is so close to the large that learning on a large first is not needed.
The lump grate on the XL is massive compared to the large and getting your fire started in my eyes is the only major adjustment. One or two small spots for a low temp cook and 3-4 spots for grilling or higher temps.
Now I like to push lump to one side or use lump dividers and cook at more than one level and also have
direct and indirect at the same time. I have a Large, 2 Smalls and a Mini as well but the XL is still my go to Egg.