I picked up my large Egg last Friday and spent Saturday figuring out how to manage the temperature and cooked some hamburgers as well.
Saturday night my first cook happened with a 12 pound brisket. I was amazed at how the Egg rocked all night at 220* even in the rain storm we were having. Didn't have to add any lump either. A lot less work than my old water smoker. Anyway, I took the brisket off 13 hours later (it probably should have gone longer but I had family coming over for lunch) and it was a real hit.
I think I'm going to like this thing.