First timer... Best of and how to's...need to knows.

For additional links to
cooking/recipe sites; here are two very good ones, depending what you are
cooking:  This site contains a wealth of the science behind Q cooking
along with info on about every type of meat cook you would attempt: http://amazingribs.com/

Here’s the second
one:  http://playingwithfireandsmoke.blogspot.com/

 After-market toys- With the
BGE there are three basic styles of cooking;  “direct”-where the cooking
grid is on top of the fire ring; “raised direct”-where the grid is elevated at
least to the gasket-line (this setup requires after-market stuff-easiest is to
get another grid and then use three fire bricks (or three empty aluminum beer
cans) and place them on the grid at the fire ring and then put the second grid
on top. The third is “indirect” where there is a heat deflector (platesetter or
some other type stone) between the burning lump and the cooking grid. 
This is the setup for low&slow long duration cooks.  I would get
comfortable playing around with the BGE before any major after-market
investments.  Will save you $$ in the long run.

 Some observations-make sure
you calibrate your dome thermo-boil some water, then insert the thermo and
check the temp.  If not around 210*F, then note the off-set and use the
nut on the back to correct.  Then recheck.

Temperature is a controlled
by the volume of lump burning.  The volume is controlled by the air-flow
thru the BGE.  In thru the bottom vent and out the top.  Make sure
when you set it up that the fire box opening is aligned with the lower
vent. 

When adjusting the vent(s)
to change temperature, the feedback loop can take some time.  Changes in
air-flow are reflected in the dome thermo temp.  Don’t chase temperature;
+/- 10-15*F is close enough.

“Stable temperature” is a
relative term.  Means you haven’t moved the vents and the temperature is
steady for anywhere from 30-60 minutes.

That's more than enough for now!