I'd be interested to hear how the hard wood works our for you. If there's a criticism of the Egg it's that there's no way to easily add more fuel. When used as designed you don't need to as fully loaded you can run it as a smoker for 20 hours or so. The wood flavor would be added by mixing a few chunks if soaked hardwood into the coals.

Trav, I'll look for that brand. Barry, if you used real high temps for steaks or pizza, you may want to get the high temp gasket the recommend for temps over 700.