NorthernSmoke, 20 minutes from lighting sounds about right, but there are a few tricks I use... 1. Clean and prep the egg before you go to work - saves a little time. 2. Lump can be used again and again, so by not introducing a lot of new lump, the smoke seems to "clear" faster. 7 minutes to light, 10 - 12 minutes to stabilize/burn clean. 3. Use of a cell phone and spouse can greatly speed things up. I call 10 minutes from home and tell her to light the egg and stabilize at XX degrees. 4. You will pick up a little time with steaks due to the fact that the egg can get much hotter than most gas grills I throw the steaks on at about 700 - 750 for searing (it can get hotter if you want, but changing a melted gasket is no fun). I use the "perfect streak" method and the meat only takes about 10 minutes or so before it is ready to eat... Hope this helps.