You just got your egg, you're starting to get some cooks in...here is some advice that I think will help you.
Don't forget everything you know about barbecue, just start forgetting all the extra stuff you did to make your barbecue have moisture or taste better. Start simple, get some cooks under your belt, then tweak from there. This is unlike any cooker you've probably cooked on, it's efficient, it's easy, and it will turn out great product if you give it a chance. This is not a Weber Kettle, a stick burner, or a gasser.
Please understand that a perfectly cooked cut of meat will be juicy and flavorful off the egg, so start with having a great thermometer like the Thermapen
. Reference one of the many meat temperature guides
to know when your meat is ready. Cook to temperature, not time!
For now, leave your injections, brines, marinades, foil, water pans, and spray bottles in the cupboard. There is a place for several of those, especially brines and marinades if your recipe calls for it, but for now, lets skip doctoring up every piece of meat and just keep it simple. Get an understanding how a seasoned chicken breast cooks on the egg, and tweak from there if you need to. You just might find that you get similar or better results with a lot less dang work. Another example is the famous 3/2/1 rib method...I can promise you that the person who came up with this method was not using an egg. Once you acknowledge that the majority of the techniques you're using are designed for other cooking vessels or competition barbecue, I think you'll grow as a cook.
I love to try different techniques, but for now, I just want you start with the basics before you get all Weird Science on a beautiful cut of meat. Good luck and welcome aboard!