A few weeks ago I was visiting a friend in California who just bought an XL Big Green Egg. I've been cooking on BGE's for the past seven years, and on an XL for the past 3. I was 100% sure I knew exactly how to set the thing up for ribs. Placed the damper and vents in the same spot I always use on mine, can came out and checked it after a few hours and the temp was 35 degrees hotter than I normally cook at. Ruined 3 slabs of ribs. Total embarrassment.
So yeah, I completely understand where you are coming from.