My first meal prepared on the BGE was a success! I made the Cinco de Mayo fajitas from the recipe on this forum, using skirt steaks purchased from Cosco. These were larger than the 2/3 pound called for in the recipe, so I doubled the ingredients for the meranade. Unfortunately the steaks weren't as tender as I would've liked, we should have put even more lime juice in the meranade. Anyway, I started by cooking Italian green peppers grown in my wife's garden, plus an onion in a cast iron skillet with some avacado oil in the egg for about seven minutes. The egg was around 600 degrees when I opened it (according to my dinner guest). After the vegetables were cooked nicely, I put the two steaks on the grate and cooked them for about four minutes per side. The BGE's thermometer was around 550 degrees at this point. The steaks came out slightly more done than medium rare but not quite "classic" medium. I cut the steaks into thin pieces served them on flour tortillas with the vegetables and guac. Everyone was happy, including me. The steaks were definitely smokier in flavor than they would've been if prepared on my Weber gas grill. No surprise, but very welcome.
The only glitches were the thermometer on the egg didn't seem to respond right away. It was reading 200 degrees but the egg was throwing off so much heat I knew that couldn't be correct. Opening the egg proved this, the blast of heat coming off the flaming lump was a surprise. The BGE will get MUCH hotter than the Weber! (So, I went and got some grill gloves that I usually don't need when cooking on the gas grill)
Anyway, the thermometer soon was responding showing the temp to be above 650 degrees.
BTW, i used BGE lump and we lit it using the alcohol method. This seems to me to be the best way to get lump going nicely in a hurry.
OK, this was way too long, I promise not to be so verbose in the future!