I have a medium and a large egg. If you search you will find plenty of info on forums. As most owners, I love mine. Here is some advice to get you started.
1 - Use lump not briquttes and don't use any type of lighter fluid to start it. I just soak a paper towel in cooking oil and lay in my lump and light. Leave the egg open for 20 minutes then close.
2 - You will probably have difficulty adjusting the temp. If you are cooking a butt then you will want to keep it adjusted in the 225 - 250 range. This requires the bottom vent to be open about 1/4" and the top to have the wheel so it covers about 1/2 of the little holes. Make small adjustments to get it stabilized.
3 - To cook indirect you insert the plate setter, with the feet up or you can use a pizza stone. For a butt you will be indirect. Chicken seems to be best direct.
4 - For smoke you can add either chips or lump wood, neither need any soaking in water.
5 - No type of water pan required for any cook.
Hope you enjoy it