So I got my egg fired up this morning. There was a slight learning curve for me but I got her figured out now. At first I couldn't keep the temps down under 350F, then I realized I'm an idiot an didn't have the place setter in. Once I put that in I am now able to manage a temp around 230F. The Temp gauge on the egg tells me I'm closer to 250F but that gauge is at the top of the dome where my probe is actually on the grate, so I'm going by my probe. I decided to start with something easy so I got a small 5lbs Boston Butt w/bone in. I laid her on the rack around 9:10am EST and right now at 10:15 am the meat is at 77F and the rack temp is hovering a little under 230 @ 226. My dome gauge is reading 250F but again I'm going by my temp probe on the rack. As long as she hovers around 230F give or take a couple I'm not going to mess with it. I do apologize to you all that I did not get any prep pics for Q-view, but don't worry I will get pics as I go from now on. Here is one pic, sorry its a cellphone pic so the quality kinda sucks. Left shelf is my transmitter for my Maverick ET-732 and right shelf is my delicious coffee which later this afternoon might be replaced by an ice cold beer.