First time LBGE owner here!

The amount does not matter at all. Here is two very rough gauges for temp. No top with roughly 1/2 inch gap on bottom from fully closed is 350. Put the daisy wheel on and close the petals half way is 250. Burn a bag of lump and learn temps. Start with a crack at the bottom and 1/2 daisy petals and work up. 30 minutes between changes at least. Have something to do like housework or a car to detail. This takes time. Small adjustments--1/8 inch. Get to know it. Cheap investment.

Welcome 

Welcome aboard and enjoy the journey.  Very perceptive "...picked up my first BGE...".
What follows is a collection of info that may be of use:

Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere.  Check out the recipe section for some great ideas.http://www.nakedwhiz.com/nwindex.htm 

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.

Don't lose your eyebrows!  When the egg is hot and you have the air dampers closed you have to "burp" the egg by opening the lid an inch or so and let the air pressure stabilize before fully opening the lid.  Don't just throw open the lid or you'll get a surprise you don't want.  I thinking we've all burned the hair off our arm once or twice by forgetting this.

Building your fire and controlling the temp is by far the most important thing to learn with an egg. Once mastered, you unlock limitless potential for various cooks. The BGE website has tutorials on these things. There is also a temp control thread somewhere on this site with pics etc. which is awesome. Fill the fire box always. Be patient with your adjustments as you are learning. It is not like a gas stove where you fail the heat up or down and it instantly reacts. You must allow time for the subtle adjustments to take hold. Also, remember it is far easier to get he egg hot than it is to lower the temps once it is heated up. Enjoy. 

Welcome to the addiction!