Just a my first Big Green Egg and I want advice

Youngster

Meater

dharley

A Thermopen, I actually use a Javelin Pro, just a good instant read. Three bags of Rockwood. A MAPP torch. A couple 10# pork butts. Ribs- Baby backs and spares; three each. Six whole chickens. Some steaks of your preference, >1 1/2" thick. A frozen pizza of better quality.

Cook all of that before you buy anything else. You'll find your own answer.

marysvilleksegghead

stay away from grill brushes with bristles, way too easy to wind for a bristle to end up being swallowed and a trip to the ER  HTH

Dmb3739

Rest assured, if you buy everything that is either offered or that you may want, you will need to pick up a part time job to afford it all. 

As others have said, welcome aboard.  You will learn many things from the people on this site.

I highly recommend doing a low and slow pork butt.  You've already got everything that you need.  You will be amazed.  Don't forget to send pics of your cooks.  Enjoy!

cookingdude555

You’ll need one of these to really up your game

JacksDad

Kick ash basket

Will totally ease cleanup and setting up for your next cook. 

mEGG_My_Day

I agree that an instant read thermometer is a must.  And FYI - the Thermopen MK4 is on sale right now. 

https://www.thermoworks.com/Thermapen-Mk4-Open-Box-0319?browse_eid=28d3cf32-8814-4819-b6ef-c316e6a41ec6&utm_source=bronto&utm_medium=email&utm_term=Image+-+Mk4OB&utm_content=Feb2019-Mk4-OpenBox-cs&utm_campaign=Feb2019-Mk4-OpenBox-cs&_bta_tid=17450344575476395030097811527022531367479812132079428200454063969484721604657647212207335865948602599432

1911Man

I use one of these thermometers for long cook time items (turkey and such). https://www.amazon.com/gp/product/B07F73MFWM

I've not used an "instant read" thermometer in ages. Do yourself a huge favor and learn how to tell when a steak is actually done (or chicken breasts, fish, burgers, etc.) by touch. That way you're not poking holes into it and waiting for the thermometer to give you the temperature. Also means you'll know a lot faster.

The thermometer linked above can have up to 6 probes connected to it. So you could cook several items at the same time and see (at a glance) what's at what temperature. It also connects to your smartphone via BlueTooth. That means you can stay inside where it's warm/cool and NOT open up your egg to look. I've been going this route for a while now. Basically, I put a probe into the correct location of what's going to get cooked/smoked, put it on the egg and let it go. I get an alarm when it reaches the set temperature and then pull it.

IME, it doesn't take more than a couple of times to know where to place the probe into the meat. That just sounds soooo wrong. You can also set one to give you the temperature at the cooking grid, so you can see that without hovering over your egg.

I had picked up the conveggorator when I purchased my [medium] BGE. It now sits unused since I picked up a woo ring from the CGS. Got the cap from SmokeWare and have been using that. I still have the original caps, so I could always go back to those IF I wanted to. If anything I might get their flat cap to make stopping the BGE easier. I've not yet decided on getting that though.

Either way you go, having a BGE is a great thing. I've not fired up the old gas grill in at least a few months now. Where I use the BGE every week (at least a few times each week).