3 weeks and about 10 cooks in... (long & pic heavy)

So I've had my L BGE for about 3 weeks now and I'm trying to figure out how to tell my wife that I'm in love with another...

For the most part, my cooks have gone well, however I'm concerned about a few equipment issues (mentioned in previous post.) 

Here's a brief rundown on some of my first cooks on my new love.

Ribs:

Had to smoke some ribs, ASAP.  I did the 3-1-1 method, low & indirect with apple and hickory wood chips.  They came out how I like them being tender but not fall-off-the-bone.  I like a tiny bit of firmness to them.  Just firm enough so a cheap pair of dentures could get the meat off.  My father-in-law is a bama fan.

Bacon-wrapped chicken breasts:

This was a quick week-day cook and my attempt to be healthy.  Bacon is low-carb, am I right?  Cooked indirect at 375 for about an hour.  I threw in just a small handful of woodchips.  I really enjoyed the casing on the chicken breasts.  I think it was the smoke that gave in that nice little pop.  The bacon was good too, b/c, well... it's bacon.

Chicken Wings:

For the NCAA tourney, I had to try some wings.  This was the cook where I learned the most and was most impressed.  I cooked them indirect at about 400F for about an hour directly on the grate.  The wings that were not directly under the drip pan, towards the front of the grate and were exposed got burnt to a crisp. Not pictured, as I threw them out.  The came out incredible.  I couldn't believe how good they were.  They tasted as if they were fried with the right about of crispyness but were not dried out.  I'd compare the good ones to South Carolina's tourney run, and the burnt ones compared best to the bracket I filled out.  Thanks a lot Arizona.

Brisket flat:

Disclaimer: I've never cooked a brisket in my life.  So I thought I'd start out with just the flat. I followed the Dr's method on the BGE site.  2 hrs fat down, 2 hrs fat up, 2 hrs in foil.. ext..  After 6 hours, I ran out of coal and had to move it to the oven until internal temp of 200F.  Does anyone recommend trying to add coal at that point?  It came out OK.  It was weird b/c half of it was great texture and moist, and the other half was kinda dried out.  Not sure if the oven could of dried it, if I should of rotated it on the egg,  or what happened...  Overall I was happy with the way it looked and the smoke ring.  I would of liked to have a better bark.  I used big chunks of hickory that I soaked for about 2 hours in water.

Pizza:

This was both frustrating and fun.  It was fun to get the little ones involved making their own pizza.  I thought I had a pizza stone, but after starting the egg, I couldn't find it.  So I improvised and decided to cook it right on the convegtor, legs down.  The kids put theirs together, (pep and cheese, can you believe it?) and I put it on the egg at about 550F.  It took maybe 6-7 minutes and came out great.  Quiet kiddos must of meant it was done to their liking.  While I was getting them their food, and prepping the next pizza, the egg temp got up real high, like 700+.  I thought, "oooh, this will be quick".  I put the pie on, when it looked pretty, I took it out... well, looks can be deceiving.  The bottom of the pie was burnt to a crisp, making it mostly inedible.   I made due by eating it like a carb conscious dieter and just ate the toppings off.  Hey, at least the kids were happy.  Photos are of kids pie and pre-burnt parents pie.

Hope you enjoy my experiences asI enjoy yours!