New to BGE

Welcome! Get a Thermapen, and a plate setter. I have a cast iron grate, but I never use it. 

My advice would be not to over buy at this point. You don't want to get a bunch of stuff that you will never use. 

Post your pics! 

I am a proponent of the PS and the PS. The cast iron I also love, but if the pocket book is a concern, I would wait on that one. If the pocket book is not a concern, by all means. Also invest in a good instant read thermo. You get what you pay for. Speed and accuracy are key.  Just remember that the egg is extremely versatile. You need not be constrained to just smoking or BBQ per say. Enjoy, you won't be sorry. 

If you haven't already got the PS. Might I suggest CGS Ceramic Grill Store (Tom) and an AR. This set-up will get you indirect cooking, raised direct and several others. It's quality built right here on American soil  

Do not buy the big green egg branded instant read thermometer. Thermoworks makeshift good product. Ceramic grill store has a YouTube channel. I think only 2 videos. However it will expand the egg. Turn the lg into twice the cooker. If you decide to go with PS then I'd say the pswoo is a must. Great piece. I'd lean away from the cast iron for now. I use to us it but use a cast iron pan to sear. Welcome

I would highly recommend the CI grate.  One feature that it has that is not obvious at first is that it has 2 distinct sides.  The bars on it are triangle shaped, not round.  So one side has a flat surface with little space between the bars.  This is great for things like flaky fish, shrimp, asparagus, or smaller things that might fall between the bars on the stock grate.  

Other benefit is that you can buy two or 3 regular bricks(like a buck each), wrap them in foil, put them on top of the cast iron grate, then put your factory grate on top of it, and have a raised direct setup for very little money.  Or you can swap it around, and have the factory grate resting on the fire ring.

One other tip...  If you do raised direct like I mentioned, you can spread wood chips on the lower grate between the food and the coals.  They will smolder quite well there for awhile.

The ability to do a raised direct cook, the grid at the felt line, is a must have. Wings, spatchcock chicken and veggies, IMO, all cook better raised direct. What @mlamb01 says above is a good idea (that's what I did). Buy the CI grid as a second grid. It does a good job with burgers when positioned flat side up and if set on the fire ring with some spacers (I use fire bricks) to space your regular grid at the felt line - you have raised direct. 
For reverse sear, put the setter on the CI grid on the fire ring. Do the low part of the cook on the regular grid on the setter and when you pull the setter to sear, the CI grid is already very hot. Welcome!

Welcome aboard and enjoy the journey-the following may have some info you can use:

Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere.  Check out the recipe section for some great ideas. http://www.nakedwhiz.com/nwindex.htm   For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking:  This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt: http://amazingribs.com/ Here’s the second one:  http://playingwithfireandsmoke.blogspot.com/  

After-market toys- With the BGE there are three basic styles of cooking;  “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid.  This is the setup for low&slow long duration cooks.  I would get comfortable playing around with the BGE before any major after-market investments.  Will save you $$ in the long run. 

An observation-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp.  If not around 210*F, then note the off-set and use the nut on the back to correct.  Then recheck.

That's more than enough for now.

@Skiddymarker - Next time you do a reverse sear, try using a drip pan on the cast iron grid to shield the meat, instead of the platesetter.  Use bricks on the CI grid to hold up your cooking grid.  I found this works just the same as using a platesetter, but the drip pan is alot easier and safer to handle when hot.  

Welcome!

Welcome, congrats on a fine decision.
You need- a method of cooking raised indirect, PS, or woo/ with stone
A thermapen, or fast read thermometer
A mapp torch for lighting your lump
These are the NECESSITIES of the startup.
Get more stuff when you have learned more, and have mastered your first few cooks, best of luck, and always come here for advice, we love to give it.

Welcome!

Hi newbie!!  I am also a newbie!!  Cant wait to fire my BGE up this weekend!  Happy cooking!

Welcome. Get a new liver and an affordable divorce attorney. "Better call Saul".

A foodsaver will be in your future as we have had the egg 3 months now and cook on the weekend for meals all week.  Need to buy a 3rd fridge as I had to take beer out on the garage refrigerator to store my purchases form the last trip to Restaurant Depot.  With regards to options I love the Maverick for all night cooks, would love to get a Stoker but too busy buying meats.

Welcome to the funny farm.