I got a large BGE for Christmas and just like everyone on here it is becoming an obsession. Thanks to a lot of good posts and comments from this forum I have done a lot of slow and low cooks successfully. However, I have really struggled with what I would think would be the simple things like chicken breasts, London broil, steaks and other mid week "quick" dinners. I did have a little kettle smoker but before I got the Egg I did most of my cooking on a propane grill so I'm not a seasoned pro when it comes to charcoal in general. I was hoping you folks could answer a few questions for me and give me some advice. All of these questions have to do with cooking direct. First, I started out lighting the egg with a chimney but have switched to the lighters. I have found that I get a high concentration of coals in the middle and the outside edges of the egg aren't nearly as hot. As a result I get inconsistent heat all over the place and everything is cooking at different rates. Second, my wife is not real big on a strong smokey flavor especially for chicken. I'm using all lump charcoal, so is there a trick or something I can due to keep that to a minimum. Based on the last few cooks, i couldn't even imagine cooking a pizza or baking on it based on the smoke flavor so I have to think i'm doing something wrong. Lastly, flames. I have attempted to get the temp up to sear steaks but this seems to result in a high flame and undesired results. Any insight here would be appreciated. I know I could probably find most of these answers sifting though old posts but I thought this might be faster. Thanks!