2 weeks with my egg, here are my first 4 cooks PICS

The ribs I did roughly 3-2-1 method although it was probably more like 3-1.5-.75 but whatever.  They turned out good, about on par with what I'm used to.

Second cook: Pizza.  I actually used this pretty versatile bread dough that my wife originally bought for a calzone/pizza roll type thing but we decided to try pizza instead.  I was a bit nervous about either the top or bottom cooking too fast but it turned out great.  I used the pizza stone and also put a couple bricks on top of the grate (under the stone) to get it higher in the dome.  Surprisingly good flavor.

Third cook: Spatchcock chicken.  I had never heard of this until I read about it on this forum.  To be honest I was a bit skeptical about how everyone was raving about the juicy/moistness of the chicken but holy cow they were right!  I have literally never had juicier chicken in my life. I followed some of the posts here suggesting olive oil and rub on the outside.  I didn't have time to  dry out the skin in the fridge but I will do that next time.  My only complaint here is that I didn't get enough rub on the actual meat.  Next time I will try to brine the chicken and I will cut more holes in the skin so my fingers can get more actual spice on the meat itself.  I think that plus the already juicy chicken will be a solid winner/favorite.

Fourth cook: Steak.  I got some KC strip steaks on sale.  They were nothing fancy and probably less than an inch thick, but I still figured I'd give it a shot using the cast iron grate. I had 4 and decided to do one at a time to try to not ruin the whole batch if I screwed it up.  With the egg between 650 and 700 dome, the proper time on these skinny steaks is probably something like 45 seconds, 1/4th turn, 45 seconds, flip and repeat. I overcooked these a bit but not bad for first shot.

This is a great community and I've definitely learned a lot.  Thanks!