Jrod,
I've owned a medium Big Green Egg for 20 years, and they are great. I've had to replace parts over the years, like the felt seal, the wooden handle, and lastly the nest that the BGE itself sits in. I'm really not upset by this last one since it's lived outdoors for 20 years without a cover. The nest is still in one piece, but the wheels (tiny on a 20 year old BGE nest) are frozen in place, and the area where the legs are welded to the horizontal support are rusting through. My local dealer in South Florida gave me a great price on a replacement nest. I see that the design has been improved, including the wheels and horizontal supports, and I now expect it to outlive me!
I would humbly offer a couple of suggestions with your new BGE. If you're doing a long cook, say brisket or a Boston butt, don't use leftover coals. Clean out the entire firebox and start with 100% new coals. The only problems I've encountered with my BGE have come from long cooks when I added new coals on top of old, and the fire started to go out, or couldn't be controlled over a 12-18 hour cook. Using fresh coals and making sure the firebox is filled at least an inch over the air holes will prevent this problem and make temperature control a LOT easier!
Secondly, I'm not a fan of using a metal box to hold the wood, at least in the medium size BGE. It plays havoc with the temperature and doesn't give out enough smoke for my tastes. Instead, after the fire is started, sprinkle the wood directly on top of the coals in a pile, with additional wood as needed outside of the center. It should resemble the same pattern as if you took a salt shaker and emptied it on a table: a pile in the middle and lighter as you move out towards the edge. I use chuncks on a long cook for Boston butt, brisket or ribs and chips for a short cook, with fish or chicken wings. Keep in mind that the maximum amount of smoke flavor is absorbed by the protein you're cooking when it's below 110˚. After that it has minimal effect. In fact, on a couple of occasions, when I haven't followed my own advice about starting with all-new coals, I've had to finish a cook in the kitchen oven, and absolutely no one (including me) had a problem with the taste and texture.
I see you purchased a plate setter. Smart move. Indirect cooking in your new BGE is far superior to cooking directly over the coals. It's the best accessory investment you can make. When it gets filthy from the drippings of dozens of meals, start a fire with some leftover coals, enough to burn full-on for about an hour, leave the lid and air flow door wide open, and build a red-hot fire. Flip the plate setter upside down above the fire box and then let the coals burn completely out. Any food that has dripped onto the plate setter will be burned off and into oblivion, and you'll be left with a clean plate setter.
Once you get the hang of controlling temperature, the BGE is easy to use. I'd recommend a Maverick 732 thermometer to monitor the heat. Keep in mind that the thermometer that comes with the BGE is measuring the temperature in the dome, which will always be 15-20˚ hotter than at the rack level. Over a long cook that's enough to throw off your cook time. In addition, it allows you to monitor the BGE's temperature from the comfort of easy chair rather than constantly checking on it. Just remember that for a lo-o-ng cook, use all new LUMP charcoal. I don't use BGE charcoal as I think it's overpriced. Try Royal Oak or Cowboy and you'll always have a successful cook!!
Congratulations on your new smoker, and many years of good eating and good luck to you!!
