That must be why it is so enjoyable to use, and why I so look forward to using it again.[p]My experience is probably fairly typical; after using a Weber grill for about 20 years, and thinking about getting an egg for 5 years, I finally took the plunge. Since getting the Large Egg on Saturday June 10, I have roasted 2 turkeys, done a beautiful beef tenderloin roast (600 on each side for 4 minutes, then closed down the egg to cruise for 20 minutes to 132 internal), corn on the cob and a pizza, grilled zucchini and red peppers and some astounding cherry smoked chicken drumsticks. I have never successfully smoked before, and so to get the idea of the taste, I just put some salt on the drumsticks and threw them in to smoke. They came out golden dark brown and so good. Tonight I experiment more with smoking chicken.[p]
After using my Egg for 4 days, I have come to a few conclusions about why it is so nice to use:
1) It is easy to use, and yet it rewards skill and experimentation.
2) It is very versatile.
3) It does what it is supposed to do.
4) It does not radiate a ton of heat, so it is pleasant to be near.
5) It makes me a better cook.[p]I have read quite a bit about building and starting a fire, and have found the Egg to be fairly easy to bring to a desired temperature. My only problem is that about 15 minutes after achieving my desired temperature, the Egg starts to creep up, which requires a slight adjustment to close things down and bring the Egg back down. This creep is in the area of about 25-50 degrees. Am I doing something wrong, or am I just not leaving enough time for the Egg to stabilize after getting to temp?[p]