Newbie!

Hey Egg Nation! Just bought my LBGE about 2 weeks ago and I'm already pretty obsessed. So far have cooked pork tenderloins (amazing) baby back ribs (learning experience but not terrible for 1st time) and whole turkey breast (holy crap, maybe best thing I've cooked so far). I think I am pretty experienced and produce some quality stuff at high heat (steaks, tenderloin, chops, fish) but I am totally new to low and slow. Patience is not my virtue. 

Here's the gear I have so far:
- LBGE
- Plate Setter
- Cast Iron Grate
- Custom cypress table (pic below, not stained or actually in my possession yet) 

I have lurked and read a lot, but I'm interested in your feedback on a few things, in my order of priority: 

1) Wireless and/or Wifi thermometers: Interested in possibly the Maverick ET-733, which seems like a good deal, but what are your thoughts on wifi setups and apps for iPhone 6? How expensive and reliable or those setups. I have a instant read from Lowes but know this is a must. 

2) Ash basket or Smokeware cap? Or both?

3) Lump: Anybody live in Memphis area? Interested in trying some lump other than BGE. Is Rockwood available anywhere in the mid-south? 

4) Chunk: Butts next weekend for the next time- what kind and how much chunk am I using? 

Thanks and looking forward to talking with the group.