Big Green Egg question

We brine for 24 hours, then rinse and "dry the skin" in the fridge by leaving it uncovered and undisturbed for 8 hours.  Makes the skin extra crispy!

You brine your yard birds, hmm never tried that, but I suppose it would work.  I like to beer can them and I find if I take that flap of neck skin over the opening it cooks the bird faster and keeps the juices in.

Love, love, love my egg. Temp control is fantastic and nothing you'll ever have to worry about once you get your leggs. I was nervous about it too. Then I finished a 13 hour pork butt, checking the temp every hour (type A German, what can I say), and it never moved. Did I mention that was 13 hours on one load of lump coal? Do spend a couple minutes properly setting up your charcoal. Do keep in mind the temp on the dome thermometer, is not necessarily the temp at your meat. I recommend investing in a quality wireless thermometer if you're as anal as me.

Want the full eggsperience? Get yourself a 1 1/2 inch, thick cut, room temperature ribeye. Cover it in olive oil, coarse kosher salt, and pepper. Crank that egg: open all the vents, all the way. If you can get it to 800 degrees, you're good to go. Open the lid slowly and crap your pants as fire shoots out from under the lid with a loud pop. Compose yourself and sear your steak directly over the fire 2 minutes per side. Now let the steak rest for 20 minutes while you close all the vents and let it cool down to 350. Put the steak back on 4 maybe 5 minutes a side for medium rare. Take the steak off and let it rest again at least 10 minutes. Enjoy. I'm sure there are better instructions on the web. I seem to recall a website called "naked whiz" or something that got me started. The egg has a cult following, so there is plenty of info out there. Good luck!

There is a show on WFN that has a Chef who specializes in making stuff on the BGE. He made (baked) a Smoked salmon frittata last show. The BGE looks awesome.

I have a BGE and 2 Kamados, love them. The BGE is awesome because you can really crank up the heat for that awesome sear. If doing a long smoke like 12+ hrs the way you build the fire is critical. I don't go to quite the extremes of Elder Ward http://www.nakedwhiz.com/elder.htm but you get the idea. Once stabilized the bottom vent will be open less than 1/8" to get around 200-225F. A little more if it's an old less air tight kamado. I've done 20hrs without ever having to refill with lump ( you are using lump charcoal?).

gelbyak has it right on the steaks, google T-rex method. I peg my temp gauge (850F), scary hot, looks like lava, beware of flashbacks, open slowly. There is a vid of some guy stringing his lid up with ropes and stuff to demonstrate a flashback. I've burnt the hairs on my arm and almost the backyard trying to sear a prime rib, Don't try this with a clay Kamado, something will crack.

I suggest doing pulled pork for a first smoke, easy, forgiving and comes out awesome. I go the pizza stone, aluminum roasting pan filled with liquid and a smaller grill on top as my setup. If you have the plate setter accessory you can use it inverted, even better. Get a remote thermometer like a Polder so you never have to open it. Use chunks of whatever hardwood for smoke, i like it better than soaked chips because it lasts longer.

Elder Ward's rub is a very good starting point and you can modify as you like. I've used it on all kinds of stuff. I've been on a smoked tomato with mozzerlla and basil kick, awesome!

Good Luck!

Man, these BGE's sound pretty cool!!!  Wish I could afford one 

I found an old kamado on CL for 50 bucks but I think those days are gone. People know what they are now and the BBQ guys swoop them up.

There are other kamado's out there besides the BGE.  Prices run from $500 to $2000 depending on what you want to spend. Even Home Depot carries one on their website, BBQ Galore has a ripoff BGE clone. Bayou Classic has one that is reasonable as well.  BGE has a great rep but they are not cheap and as I understand it they don't come with everything.