I've been cooking on my LBGE for less than a week and am very impressed. Getting it to my desired proper temperature is easier than I thought it would be and once there I've had no trouble keeping it stable. Of course I haven't tackled a low and slow yet, but that's coming.
I'm purposely keeping my cook temperatures low, figuring I'd stay clear of the gasket controversy on the first few cooks and after the chicken thighs, which I posted about, I made an eye round roast with baked potatoes for my in laws, cold smoked salmon, and a pastrami. The roast and potatoes came out great, and the salmon was a big hit last night. I found the texture to be very good, but while the rest of the family liked the taste I'm going to play around with it somewhat to get it closer to my liking. The pastrami was also a hit; good texture, smokiness, and taste.
Some other first week observations are that my BGE is a conversation piece as nobody I know has one. In fact my wife brought over a friend to see it over the weekend.
Lastly, I know many here use their gasser to store eggessories and despite thinking that I wouldn't be doing so, it really is convenient. So I am.