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Skip the plate setter and call Tom. He'll walk you through what works best for the types of cooks you do.
Get a thermoworks thermapen, you can thank me later
and if you want to do pizza, get the BGE pizza stone. Others just break, BGE won't
Other than that, just get cooking and you'll get a feel for what you need.
Oh...and booze. Lots and lots of booze.
I tend to leave my wings whole (flat and drummette and tip) while I grill them, less pieces to turn and then just separate the flat and drummy when they are done leaving the tip on.
I used to pre-cut them and save the tips saying to myself I would use them in making stock, but it just never seemed to happen.