I had a major failure yesterday while attempting to cook a prime rib roast on my egg.
The temp reached 750 deg, I clamped it down and when it lowered to 500 deg, I put the roast in. Then when the thermometer hit 350 deg, I opened up the vents to try to maintain 350 deg. I live Toronto...cold temperatures. The egg seemed unable to maintain 350, and the temp lowered gradually over the next few hours.
I finally had to bring it in, and finish in the oven.
Was the cold weather to blame?