I fired up the egg on Monday to roast a 10# sirloin tip. Had about 1/2 a load of lump leftover from my last cook, so I moved it around and got the dust out and then filled with new lump and some pecan wood. It took a while for the temp to get above 200*, but when it did, it had an occasional 'burp'. You know the sound you get when the flames kick in while your opening the lid, only a bit louder (sounded like small explosions) and I wasn't opening the lid. My wife and I were enjoying a drink at the bar where the egg resides and it was startling, to say the least. Once the burps were out of the way, the temps took off and all was well. Anyone else eggsperience this?