I made my first post yesterday asking for recommendations on what I should cook on my egg first. After reading through all of the posts, I did take Big'un's advice and work with temp control. My only problem was the length of time it took to get down to 225 from 450. Any hints on that? After learning, I did cook a bounty of food for lunch. Chicken Kabobs, a Hamburger (Chuck), and a Ribeye. I just so happen had all of that in the fridge. I did let the grill cool down before bringing it up to temp for the Ribeye. It seems to sealed perfectly. From there I put on 8lbs of center cut pork loin for a few hours. It was the best I have ever cooked. I will be trying spatchcocked chicken today. Followed by a pork butt. After reading through all of the posts, I have learned that if I don't post pictures, it didn't happen. So, I will be taking pics.
Thanks to everyone for the help.