I finally broke down and bought a large egg. Little did I know that's only the beginning, with $60 add ons for the plate setter, $45 for the stone, etc. Anyway, I bought it, and it's great for cooking steaks and burgers at really high temps.
However, I'm having a lot of trouble in two areas:
1) Pizza - I used the plate setter with the legs down, and a stone on it. I had a full load of coals, used the electric starter to get it going, opened the bottom door all the way and the top all the way to get it as hot as I could. 1 1/2 hours later, it was barely 250 degrees. I can't seem to get any heat to the stone or top of the dome when using the plate setter. I wound up cooking the pizza in the oven when we were too hungry to wait any longer.
2) Brisket - I used the plate setter in the legs up position and a grill on top. Whole untrimmed brisket, about 12 pounds, fat side up. I shut down the vents top and bottom almost all the way, but had trouble getting the temp below 275 degrees. I was trying to get 250 but couldn't maintain it there. ANyway, according to the recipes I should have 10 - 12 hours before needing to wrap in foil with beef broth. After 8 hours it was so dried up, the bottom 1/2 inch had to be cut off, which was a goodly percentage of the meat.
I was told before buying that the egg retained moisture so well that you couldn't hardly dry out food. I've checked the dome thermometer with an additional oven thermometer and it reads the same, so I don't think it's a problem with the thermometer. What am I doing wrong?