This is my first ceramic cooker. Most of my experience is on a drum, kettle and gasser.
I've done a handful of cooks. Ham, ribs, burgers, deer kabobs all ready. Ran it wide open with 16 bags of royal oak lump
man did it get hot.
Coming from a drum, intake is everything. Exhaust stays wide open. It seems on an egg I need to learn both.
So what are some tips for the new user?
