So I finally got the chance to fire up the Egg today - just did some marinated chicken breasts as I wanted something easy while I figured it out. Here's what I learned
1) Had a hell of a time getting the lump lit...went through a bunch of those little fire starters. I should have used my chimney, and I also think I used too much lump (filled the fire box to the line). I was using the Kamado Joe brand lump, perhaps the larger piece size was a factor. It took me the better part of an hour to get it going.
2) I can see that getting the temp control right will be the challenge. At first (when it got going) it shot right up to 600 degrees or so with the bottom vent open and the daisy wheel off. When I closed down the bottom vent to about 1/2" and barely cracked the daisy wheel it brought it down to right around 300. I had some trouble getting it up to 350-400 and keeping it there - but I think the issue was all of the lump wasn't lit/burning.
3) I think I put the chicken on too fast (after waiting an hour to get the lump to light) I was over eager before the lump was properly lit and thus got a bit of the acidy smoke taste.
I had a blast though and can't wait to try again tomorrow. Any tips/advice would be appreciated.