Currently I only have the basic equipment that comes with the egg and a few firebricks. I have done some great spatchcock chicken thanks to this forum (although I have still managed to get the chicken temperature too high to quickly as I have not fully realized how much quicker the egg can cook things). I plan on cooking a steak dinner and watch the olympics tonight.
How do I cook the steak properly without the ability to sear? What temperature? Raised or not raised? etc.