re: OT - Big Green Egg

The most important accessory you need (if the dude who sold it to you didn't buy one already) is the Plate Setter/Conveggtor indirect cooking assembly.

Get the hang of adjusting the lower vent + daisy wheel up top to regulate the temp, do a few pork butts and whole packer brisket (blue post oak smoke & salt and pepper only, or the ghost of Texas BBQ will haunt you) and you'll have earned your stripes.

Later on, nab a Pit Viper thermometer/fan combo for Set It & Forget It overnight smokes.