I made the jump today

B747crew said:

Canugghead said:

Congrats on the great deal and welcome! Just want to share this... if/when you do clean burn or pizza cook, try not to go nuclear, to minimise the risk of cracking any ceramic part (since/assuming you don't have the lifetime warranty).

I keep an eye out... What would be a good safe max temp to work with for a pizza

  The fire box and fire ring will most likely crack, high heat cooks speed that up. Fortunately, all the ceramic has a lifetime warranty from cracking due to cooking. However, when the egg is really hot (north of 500) for a long time the band stretch. Domes have been known to fall out. The warranty does not cover that. It is good to check every so often that the bands are tight, but that does not stop the bands from stretching. One time I did a clean burn. I tightened both band before lighting the egg. After lighting up for a burn I never open it until it cools down. At about the hour and a half mark I realized I had forgotten to put the plate setter in the egg. When I opened it I heard the egg sliding through the bands and closed the dome. The dome had slipped through the band almost all the way around. I wondered if the nut had backed off or was it stretching of the band. I marked the bolt with a Sharpie. I loosened the band in case it was from stretching, because if that was the case, when the band cooled and contracted it may crack the egg. After I was able to get everything back like it was supposed to be I checked. After tightening the band, the nut was in the same spot after the slip. Most pizza cooks are quick, so even at high temps stretching like that will probably not occur. But some people have pizza parties where they make many small pizzas. In a case like that the egg is rolling along at high temps for quite a while. That could be an issue.
Welcome to egging. By the way, soon you probably will not like many of the meals in the restaurant like you do know. Especially steaks and ribs. 
Edit: Sorry, I forgot that you said you bought used, forget what I said about the ceramics and warranty.

+1 to @northGAcock, doesn't count until there are photos and the egg is dirty!

The medium is an ideal size for cooking meals for two people. And let's face it, you can only cook one pizza at a time no matter what size egg you buy.

In short time you will discover the two unfortunate shortcomings with a Medium. 1) When using small sized charcoal found at the near the end of a bag of lump, semi-burnt charcoal that obstructs even one of the holes in the fire bowel makes a significant difference in air flow and therefore dome temperature. A clogged hole in a Mediums fire bowel makes a much more dramatic difference than in other size eggs; so much so other size BGE owners don't understand because they are not as affected. Buy a Kick Ash Basket and solve this problem. 2) Face the reality now, Large is the dominant size BGE. So all the cool aftermarket accessories are made for Larges first, XL second, and then us minority stakeholders sometime down the line (maybe). In my seven years of happy Medium ownership I've waited years for a cast iron plate setter, the medium sized KAB, or a different grate. I've given up all hope of a medium sized Woo or a Medium sized cast iron table nest; they just ain't ever gonna happen.

For cooking for two people, the Medium is an ideal size. I've never used my warranty and cooked about twice a week for seven years. 

I have a medium Woo @bobroo

Welcome! I also started out with a medium. And now have 3 eggs lol