I've had my XL egg for a month. Since then I've bought alot of accessories, including a place setter, Woo2, AR, full and half pizza stones, etc.
I'm very happy with everything I've cooked low and slow. I've cooked chicken (brined overnight, around 225, 8+ hours), spatchcocked chicken (no brining, 350-375, a little over an hour), pork and beef ribs. Everything has turned out great, and by that, I mean better than on my Weber gas grill.
But short cooks have been a challenge, mostly steaks cooked either direct or indirect heat. I've figured out how to avoid flare ups (based on help here -- just keep the dome closed, duh!). Tonight I cooked filets and racks of lamb. They were all good, but not better than what I can do on the Weber. I wonder if the egg really has as much advantage over quick cooks, because you don't need the moisture advantages of the egg as much, you don't need the temperature control as much, and over a short period you can introduced probably as much smoke in a weber as you can in the egg.
I'm very interested in comments, I hope people will tell me I'm wrong about the advantages of the egg for quick cooks.