Purchased a large Big Green Egg yesterday with lots of extras and now have 40 chicken thighs on it. I've stablized the temp at 225 using B&B lump charcoal and Apple wood chunks. [p]Spent yesterday evening practicing fire control. Went to bed with the Dome temp at 250 and this morning when I checked it was at 220 and had hardly burned any of the charcoal. This thing will be great for Pork butts and briskets, those overnight cooks. Now I need to get a Maverick ET-73 and I'll be set.