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Cold day here in Alabama so I decide to do up some Butter Beans and Cornbread on the egg. Used some country cured ham from a farm in Cullman, AL to season the beans, along with some Slap ya Mama Creole seasoning, and some fresh garlic and onion. Brought them to a boil at about 400 on the egg, then backed it off to 275-300 for about 3 hours with the lid on pot. Threw some hickory chunks on the fire for the last hour and removed the lid. Pulled the beans off and did some buttermilk cornbread on the egg at 450 for about 25 min. Beans were great, with just the right amount of smoke, and the cornbread was the moistest I've ever had! Love the flavor the egg gives those butter beans.