Am I still a new guy if I have done 12 cooks? Including burgers, steaks, ribs, and a couple spatchcock chickens (get rid of those beer cans guys IMHO). All the cooks have come out good to great, most all of them better than a gasser. No problems with temperature control on any of the cooks, some new users report problems, but I just watched the BGE video and it works fine.
Doing my first pork shoulder, everybody says they are easy. Five and a half pounds, light mustard, Bad Byron's butt rub. Indirect (duh) at about 250, a couple of hunks of hickory. On at 8 am, ETA 6 pm. Eastern time.
Photos to follow at the end.