I have owned a medium sized Big Green Egg for about a year now. I love it and the way it cooks. You can adjust the top and flu to hold a specific temp. and it will hold it for hours. I have done brisket and held the temp to within 10 degrees of 220 for 5 hours. I had a problem with the ceramic finish on mine but the company was great and replaced it through the dealer with no charge to me. By the way, you do not have to use "special charcoal" Any charcoal will work but lump (which is natural and not processed into brickets) work the best. This is due to the fact that lump charcoal produces less ash and requires less cleaning. I have also been told that processed brickets have a chemical binder in them that leaves an aftertaste on the food. I don't know it that is true but it might also be a reason the Egg people don't like to use them.

No experience yet. When I looked at eggs last summer the company seemed to be emphasizing baking. I am more of a baker than griller - but looking to learn. I need to make my homesick mom some smoked fish. Anyway I still haven't fully utilized the heat curve of my bread oven -something like pizza bread roast baked beans. Too much food for one. My initial take on the bge is that it will be much smaller more efficient and precise. I will let you know...

A drip pan. I used a BGE paella pan as the drip pan originally. My unit comes with a specialized one that fits the shape of the unit. I find this invaluable when making burgers and other fatty items. When the fat hits the coals, it changes the flavor of the food. A couple of good cleaning brushes. I am trying some new ones and let you know what I think this week. I agree with a thermometer. If you are going to do a lot of meats like Brisket, etc, I would get a temperature controller like a guru or stoker. If looking for a basic thermometer, I use the Thermoworks product that is highly praised on the cooking and BBQ forums. A good set of tongs. I love the Oxo tongs because they are a balanced size and make grabbing or turning stuff very easy. I find most BBQ tongs too big and difficult to use. Hardy gloves and grill grate lifters. Because the grills get really hot, grill grate lifters work wonderfully. I use suede gloves or mittens personally. They are many good options out there. An exterior cover for the grill. When not in use, my grill is covered with a sunbrella like fabric cover that is washable. Does your unit support a rotisserie? I have one and love it. It may be some thing to confirm in case you want one in the future. Somewhere to store the stuff the goes with the grill. I don't know if your unit has an option for storage but you may want to evaluate it or find some standalone units to go with it. Good luck!

I rent through AirBnB. I set the price, they take (I think) 3%. As soon as the person books and I accept it, I can communicate with them, through the site. When they arrive, or on their trip to my home, I offer my cell #. The last couple that was here used my kitchen for most of their very healthy meals. They also worked out every day. I have only been doing this since June but have really enjoyed meeting the people who have stayed here, it has been quiet since the hurricane season is in full swing but hopefully some bookings will happen in the next few weeks.