I'm new to the Egg and did my first cook last night on my newly purchased large. It was a bacon wrapped jalapeño and cream cheese stuffed pork loin with a good result but had trouble controlling temp. I wanted to keep the temp between 250-300 but had trouble keeping it below 400. I had the bottom vent barely open(maybe a half inch) and the top vent holes barely open. Could I possibly have had too much charcoal? Could the 30 degree temperature outside have played a factor? I'm just trying to get some pointers from you seasoned veterans on here. Any help would be greatly appreciated!