I think it’s a game changer discovering the top vent can be swung out - prior to this it was great for slow cooking a joint or sausages etc, but it was low heat, almost limping along, now I know I can ramp the heat up say to sear a steak in a way the little disc vent didn’t allow.
Some things are so obvious, but only when you know!
So, when there’s a rush of enquires, this time next week, from fellow forum members who’ve gone out and been lucky enough to score a Kamado, (social distancing, notwithstanding), then the three of us will be poised to pass on our expertise … assuming we don’t attract too many of the cable guys, who’ll be quick to point out that our opinions are purely anecdotal , and not science based.
I’ve owned and used a Big Green Egg for 10 years now. Definitely keep it open until well lit; 20 minutes. If you close the lid while the coals are lighting, you’re just starving them of air and delaying things.