Nope, not even a dad. For anyone who doesn't know what this is........it's a Big Green Egg. I won't go into too much detail, however, suffice to say, there has been a lot of hyperbole regarding this item. So, either I have been taken for a sucker, or it's dynamite. I tend to lean toward the latter. It's supposed to sear to temperatures at or about 700 degrees, perfect for steak or pizza. But, it also grills indirectly, and is a smoker as well. That being the case, instead of purchasing separate smokers, and kettles, etc., I decided to purchase just one item, as I have very little room to operate. I'm hoping the learning curve isn't too steep. I fired it up a little while ago. Getting it started gave me a little fit, but, once she got fired up, she went. Got it up to 600 degrees, and threw on a pork chop. Came out pretty good, actually. Anyone with any experience, I'd love some tips.