It is my one year anniversary with my LBGE, and I've been following this forum since. Some of what I've learned:
\For pork butt, always fat side up
For pork butt, always fat side down
For pork butt, trim off the fat
Wood chunks are better than chips
Wood chips are better than chunks
There's no difference between chips and chunks if you use the same amount of wood
There is no need to soak the wood
For brisket, fat side up makes it moister
For brisket, fat side down protects from heat
There is an amazing obsession with raised grates
You need a thermopen
Rutland gaskets are best
Nomex gaskets are great
BGE gaskets fry easily
Gasket? Don't need one
Don't cook pizza if you want to save your gasket
Use a drip pan and add liquid
No need to add liquid to a drip pan. The Egg keeps everything moist
Always raise a drip pan off the plate setter
No need for a drip pan, just burn the gunk off
FTC is the way to go. Better to finish early and keep it hot than to have everyone waiting to eat
Cook to temp, not time
"How long will it take to cook an 'x' pound 'x'? Until it is done
If there are no pics, it didn't happen
Be careful what's in the background of your pics, especially with Kentucky Jelly
Do not throw your phone into the Egg while taking a pic.
Do Not Feed The Trolls
If you want an impressive dessert, you can't beat Griffin's pineapple upside down cake (although apple pie cooked in an apple is pretty cool also)
Wicked Good is the best coal
RO is the best
BGE is great but expensive
Wegman's is great
Best of the West is best
Cowboy is best
Natures own is best
Red bags are better
Wicked Good is the best
Best way to light a fire is with an electric starter
Best way to light a fire is with parrafin squares
Best way to light a fire is with a heat gun
Best way to light a fire is with a paper towel soaked in oil
Best way to light a fire is with lighter fluid (just kidding)
If you can't get your fire hot, you have an air flow problem.
Make sure the holes are clear, open your vents and clean out your Egg
If you build a good fire, you can cook forever.
Unless going past 24 hours, you should never need to add more lump.
Brisket is done when the probe goes in and out like buttah.
Temp can vary between 190 and 205
There are more folks here on the forum who want to help with good advice and great recipes than there are naysayers. Ignore the trolls and listen to the eggsperts.
There is a lot to learn.
There are many ways to skin a cat. They all work. Find one you like, experiment with variety, and enjoy the ride. In the end, it's just a grill/smoker, but it also can become an obsession. For me, I am hooked, and look forward to many more years of Egging.