I'm 8 days into my Egg, and officially through my starter 20lb bag of lump.
I've done low and slow ribs and butt, medium temp spatchcock chicken and wings, and one short stint at 700 degrees for a quick steak sear.
I'd like to bring it up to 750 to do some high temp pizzamaking.
Based on some reading, I'm inclined to go with platesetter legs up, and a stone on top. Is this correct? What else should I be aware of before trying this? How much lump do I need? Any special lighting instructions for high temp? How to best deal with flashbacks? Leave the daisy wheel open while cooking? (and yes, I've already lost my arm hair once).