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Edlund tongs are my favorite. They're American made don't flex and twist like the cheapos. I have three 9in and one twelve. I bought them at a local restaurant supply house. here's a link. http://www.surlatable.com/product/PRO-149187/?affsrcid=AFF00…
Just rub it in (our faces)....My butcher sells in the $9 range where i live.
Not trying to rub in to anyone. Just trying to show how common they are here. Personally I'd take a rib roast any day.
I use regular red bricks all the time in my gasser to make it into an oven. Baked lasagna last Sunday. I have fire bricks but I reserve them for when I have the oxy\acetylene fired up which generates Temps in 3500 range. Red bricks will be fine.
I'd been using starter cubes for all the years I've had my Eggs, just recently tried a MAPP torch, and even though I do NOT like the showers of sparks that sometimes blow around (the first time I wore my normal glasses, but ever …