Just got my Large BGE after years of jealousy (and tasting excellent food) of my friends/family. I'm in the process of building my own table from oak but can't wait to finish it before cooking, so I'll have to bend down to open the lid.
I have two whole chickens that I've removed the backbone from last night. They're sitting uncovered in the fridge until I get home and season, one with some BBQ dry rub, the other I'm going to experiment with a home made spice rub with an assortment of ingredients. I can't wait to try it out, I'm cooking direct on a raised rack at 350 until the yard bird comes to temp, going to roast some veggies under the bird as well. Hope to post some pictures later.