Learning to cook all over again

Well I finally got a LBGE, I've been wanting one for a very long time. I acquired it quite by accident, I met a girl who broke up with her boyfriend of many years. She sold it to me for $500.00. It is a year old and only used three times because, as she put it "he wasn't smart enough to boil water". Anyway it came with a plate setter, pizza stone, AR, rib rack, three tier rack and a cement table top. I turbo-ed some St. Louis style baby backs and chicken the first night I had it and they turned out for the most part pretty good. I found a few issues with my new treasure a bad gasket that was leaking and the dome and base were poorly aligned which was allowing in to much air. So yesterday I bought a new gasket and installed it and while I had everything loose I properly aligned the dome and base. So hopefully my next cook which will be tomorrow (Saturday), while I'm building a table to put this top on, will be much more rewarding. I look forward to learning as much on here as possible. I know it is a different way of cooking, more by temp then time and you can't see the food being cooked. So please bear with any newbie questions I may pose. Thanks in advance for sharing your combined knowledge and culinary wisdom.