So, I used my Egg some last summer, and everything seemed to work great, even cooking a Thanksgiving Turkey. This year, though, I'm having problems getting the temperature up. First time I tried to vertical roast a chicken, I couldn't get the temperature up above about 250. This last Saturday, I was using the Egg to bake potatoes and grill pork chops because the power went down for three days. Got the Egg up to 400 with much stirring of the lump charcoal, but then I put the plate setter it and we couldn't get it past 370/380, and that was an hour and a half after the plate setter went in (and the plate setter was warm enough that, when we took it out and put it in my Dad's Webber to grill the chops right over the coals, it was smoking.) Now, I've heard that every time someone has problems getting the Egg to temp or keeping it there, the problem is airflow. The plate setter seems to be messing with the airflow more this year than last, for some reason. In case it makes a difference, I use Wicked Good natural lump charcoal, recommended for its neutral flavor (as opposed to the oak/hickory blend of BGE charcoal.) A few theories floating around the house. . . that maybe small lumps of charcoal are caught in the bottom of the Egg and impeding airflow is the most popular. Anyway, need some advice on how to get my fires hotter. I'd really like to try pizzas this summer.