Did a tuneup of the egg this weekend.
New gasket, new chimney cap, replaced the lower vent screen, and the vented base that the charcoal sits on.
And, at the suggestion of our local butcher, instead of BGE charcoal, I picked up two bags of Clay Hill charcoal (one cherry, and one sugar maple.)
Used the latter to make ribs yesterday and oh boy is it good stuff. Seems to burn a lot slower than BGE stuff.