I just got my Egg on Friday.
I did a test cook yesterday to see what lighting and temperature control would be like.
It took a little bit but I held it at 350 pretty well...it did creep up a little.
What are the best ways to control temp?
How would you keep it at 200 for slow cooks (i.e. pork butt)?
Minneapolis, MN - Large Egg - Newbie as of 3/29/13