New Egger here in SoFla!

Just got mine last week, and have done two test cooks already. Eggcellent! The first was some Publix turkey legs and wings. They were the smallish legs, as Publix doesn't carry the big a$$ legs like you see a Disney World. Cooked at around 300º for about 2-1/2 hours. I used Cowboy brand 100% natural lump charcoal, and some pieces of black jack oak that I had lying around. The results were good, not great, due to my mistake of over smoking with the oak. I think either the wood was not a good choice, or it may be possible that some of the taste was from the starter sticks I used (Diamond Strike-A Fire). I may have not waited long enough for the starter to be fully consumed before I put the legs on. My wife complained about a taste of the smoke that was a little unappealing. I may add that she generally hates smoked meats, probably from her experience with my smoke-blackened cooks in my old side-firebox Brinkmann. Never could figure out how to get that one to hold a temp on a 20+ hour smoke without adding wood all through the night, hence creating fresh smoke over and over. Last night, I tried again, this time using only one starter stick instead of two, and I waited until the stick was fully consumed before placing the Plate-setter. I also returned the Cowboy charcoal at WalMart for some Royal Oak 100% natural lump, to see if that made a difference. After all, both the Cowboy and the Royal Oak don't say what KIND of wood they use, unlike the BGE charcoal. I picked up some apple chunks, and soaked them for two hours. I then procured two big a$$ turkey legs at Western Beef- around two pounds per leg! BTW, she had picked up a smallish roasting chicken at Publix, around 5 pounds, and I convinced her to give it a go for round two. Using a pan of water under the grate, I placed the chicken, seasoned only with Kosher salt and fresh ground black pepper (FGBP). Maintaining 250º or so, I roasted the chicken with no apple wood to see if the flavor came out clean and uncontaminated. After around 2-1/2 hours, my instant probe digital thermometer indicated it was done. Great result! My wife loved it. A very, very subtle smoky flavor. Around two hours into the chicken cook, I added the legs. After removing the chicken, I threw in some soaked apple chunks, and lowered the temp to around 225º, cooking until the internal temp was right on. Wow. She even liked that one, and the apple imparted a really nice smoke flavor. I may win her over yet! In summation, the BGE is amazing. It eggceeded my eggspectations. The ability to maintain constant temps without fiddling with the fire is the best. The only thing I recommend adding for any newbies that don't already have one is a digital temp probe for both the oven and meat temps. I am using an iGrill connected to my iPad via Bluetooth, and I don't even have to go outside to check at all. I can't wait to do a low and slow brisket with a long, overnight cook. Please forgive me for the use of "egg" in my phraseology; I'm sure I'm not the first and won't be the last, but I just can't help it- I'm so eggcited!