I'm sure these questions have been asked a hundred times, but I can't seem to locate them with a quick scan, so...[p]I only just learned about ceramic cookers. I love to cook generally and just bought a new house with great capacity for parties and beautiful outdoor setting -- would love to get one of these for regular cooks and smoking and what have you.[p]I don't imagine I'd be a super high end user in terms of cook size. Family of four, often would cook for 8-12, much more rarely for something like 50.[p]Questions:[p]1) This is the Green Egg Forum, so I imagine you all swear by it. Why? What's better about it than the Kamado or Primo?[p]2) The Kamado claims to have 2 inch thick sides, to the Egg's 1/2 inch. Does this matter in cooking terms? I've read anecdotally that the Kamado holds heat better/longer.[p]3) My unit would have to go in a place where it would be highly visible from inside the house, and would also be in my viewshed (basically on a deck overlooking nice areas). For this reason, cooking aside, I lean toward the Kamado regular look (not the tiles, which I don't care about, but the one that looks more terra cotta).[p]4) But, the Kamado is made in China and is shipped from Cali (I'm on the East Coast). If I understand right the Green Egg is made in Mexico... but there's a local retailer right by where I work that carries them. Then there's the Primo, which is made in U.S. This does matter to me, for environmental if not patriotic reasons.[p]5) What accessories are absolutely essential? Assuming I want to do two-tier cooks occasionally, for example, what's the best upper grill and all that?[p]Sorry about the length of this and would appreciate any thoughts.