Curious as to the predominant use for your BGE; smoker, grill, oven or other. I'm in the smoker category with the primary temperature band 250*F +/- and dipping lower (180's) for smoking peppers, salmon and a few other goodies. And I do go to the "hot&fast" side for steaks (cow or other), some roast cuts, spatchcock anything, pizza and the appetizers. Probably run 80+% low and slow. Of course, with the required time for low&slow it does skew the curve.
Louisville; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.