Just wanted to introduce myself. I am in the Seattle area....have been a Weber charcoal guy...and recently tried BGE ribs. I now am looking to take the plunge into BGE. I had been grilling 2-3 times per month with the Weber and last year built a patio cover so I could grill during the rain/snow/sleet/wind/other Seattle fun.
Any BGE advice for a newb? If I was looking at a large egg...would this be a good jumping off point?