First time cook in the BGE should be?

Ribs. Rub em down and smoke indirect for 3-4 hours at 250-275. You don't want no part of a 12-15 hour smoke for a butt yet.

if its your first time i wouldnt do something like a pork butt thats going to take 8+ hours too cook. you arent familiar with the temp control on these yet. i'd do some big chicken leg quarters. cheap and wont take near as long but will give you long enough to play with the dampers and figure out how it works

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pork butt thats going to take 8+ hours too cook. you arent familiar with the temp control on these yet

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I guess this would be my reasoning to try it. you cannot mess it up and you have 8 hours of learning how to adjust the dampers, etc.

boston butt was my first cook and couldn't have been easier. it gives you confidence going forward as well.

once you stabilize the temp you are coasting (and drinking most likely) for the rest of the time, while your SO thinks you are "working hard"

could be a long 8 hours but i see your point.

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Just go buy a bunch of sausage, steaks, bacon wrapped anything, wings.. Simple, cheap, and you'll figure out temp control.

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I agree. This gives you a chance to "play" with temperature control and direct/indirect in one cook.

ribs

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rouxgaroux

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Just to confirm but you'll need a plate-setter (to go to indirect heating) if you are smoking something.

My biggest lesson learned was allowing my lump to get a clean burn before putting the meat on.

As for first use:
If grilling: some sausage or pork chops
If smoking: whole chickens (225 to 250 degF for about 4 hours).

You'll need some wook chunks (not to be confused with chips) for smoking. I use 2-3 chunks of pecan for chicken. Just toss'em in with the lump charcoal before you put meat on.

Also, when getting to your target temp, it works best if you don't overshoot your target too much. I usually let mine go to about 50-75 degF above my target before putting in the plate setter and meat on.

BGE is my friend. Best wishes.

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My biggest lesson learned was allowing my lump to get a clean burn before putting the meat on.

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Very true. Wait until the smoke is clear before putting your meat on. That thick smoke at the beginning won't do your food any favors.

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Just go buy a bunch of sausage, steaks, bacon wrapped anything, wings.. Simple, cheap, and you'll figure out temp control.

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This.

It took me a couple of cooks to figure out the temp controls on my Primo. Once you've got that down then anything goes...