Newbie

After having owned many many grills, including, Broil Master and DCS gas grills, both which were nearly double the price of my Egg, I am done with my grill purchases unless I wind up with the extra large egg too.

I am giving my current grills away to my brothers for now. I have a DCS (Dynamic Cooking System) that is a good, even great gas grill to my brother. I have a weber kettle I use for steaks that I am giving to my other brother along with an electric smoker. They all do a good job, for what they are.... However, they don't produce the quality of food the egg does.
The electric smoker is really the most effective of those 3 for what it does. Produces great fool proof meats for smoking but not really anything else.
My Egg, (large size) does it all perfectly. Yesterday I cooked some burgers, some chickens and some pork loins all on one fire. I added charcoal one time and cooked them all.
All of them turned out beautifully. The chickens were great, (beer can chicken), I make my own rubs and sauces. The birds were about half done when these pics were taken. I have been cooking a long time and I differ my method from many others. The low and slow is OK but I think it tends to cause over cooking in many cases. I subscribe to the theory of hot as possible with out burning. With the egg, you can sear to your desired level and with the lid closed the flare ups go out immediately. The intense heat locked in juices and added a flavor that is incredible. I did the tenderloin in about 1 hour and the chickens in about 2. The chickens were falling off the bone and insanely juicy.

The loins were great too. I cook loins fast. It has little fat and the hotter with out burning the meat, the juicier it is. I cooked the loins first at about 600 degrees until I got the desired char and then reduced to 400.

I didn't use any wood just to see how the natural flavors were. They were fantastic. Comments were, this is the best chicken I ever ate. This chicken is the bomb....WOW this is awesome. I didn't get pics of the finished chicken and it was reduced to skeleton status in a short time.

Finally, I was amazed, (without really following any directions) about temp control, how quick and easy the egg reacts to subtle changes in venting. I figured out in my first foray with the egg that the bottom open and top closed with the holes open 1/2 way, will put you at about 360 degrees and produce the most smoke internally. It is what made the chicken flavor so spectacular. It was a great purchase that I know I am going to enjoy for many years. I was trying to upload a pic but I don't see how it is done here....Another time. I am going to have to learn more about the advantages of the plate setter and so forth I have always just moved coals to one side for indirect?