My first cook

Well, I did it. I used my egg for the first time. And I have to say the results were very very good. I was surprised at how much flavor you get from the basic lump. I used this recipe:

http://www.nakedwhiz.com/spatch.htm

The tenderness and moistness of the chicken was unbelievable. Even in the breast the juices were dripping off the bird.

It took me about 10 minutes to figure out how to tweak the vents to stabilize the temp. Once I got it right though I was amazed at how it held a steady temp. It blows my mind how at how little of an adjustment can make the temps rise and fall.

Now I need to up my game and try a new recipe. Any suggestions?

Thanks in advance,

Bill