Sorry you've been humbled!

The ceramic cookers are more like "olde-style" pizza ovens... techniques need to be adapted.

When I first got my Egg [about a year ago] I didn't understand this. I got quite frustrated... until I discovered this forum. Once I came to understand that we must approach cooking differently, and following the advice of the many qualified chefs here, my product has been improving week-by-week.

I've been invited to cook meat for the fourth large-group gathering. Everyone else's webers and gassers are becoming idle, and lots of happy eaters are asking about "that funny-looking thing."

Enjoy!