The other night I did a basic roast chicken on the egg. I just used my regular roasting technique from inside on the egg. Did it indirect at 450, and preheated the CI skillet. Stuffed the bird with cut up lemons and several sprigs of fresh rosemary and dropped the bird into the preheated skillet. Roasted for about at that temp for about 45 minutes, until breast IT was 160 and thigh was 170. Let it rest in the skillet for about 10 minutes before cutting. No plated shots, but had it with a lentil-olive salad and steamed corn.
Also toasted some marshmallows for SWMBO Jr. Flat metal skewers and I let the dome hold them in place for 30 seconds before flipping and giving them another 20 seconds. She ate them right off the skewer.