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Sure seems to be a lot of anonymous people bitching about their situation lately.
As far as space goes the egg is no different than a gas or briquette grill. If you don't have a side table or 'wings' the situation is the same for any grill/smoker.
Having an egg that long and not being able to get it to temperature is on you not the egg.
If your egg was stable at 300° it wouldn't drop and hold at 125°. The egg either wasn't stable or there is some exaggeration somewhere...
You can have your egg light and stable in about one minute if you will use a weed burner to light.
Other than that, light the lump in 3 places when starting and make sure you have good air flow through the lower vent and up through the lump. If you find you are not getting to temperature use a wiggle rod to help air flow.
It normally takes me 10 to 20 minutes to get my large to 350° - 400° and stable. If the egg is stable putting in a large hunk of meat or plate setter the egg will come back to the stabilized temperature without you having to do anything.