So long story short......I bought a Green Mountain Grill, and was not thrilled with it. I found a shop that sells Big Green Eggs and gives you a 30 day money back guarantee for any reason, so I pulled the trigger today and bought one with the plan to do a lot of side by side comparisons over the next 21 days and then keep the grill I like better. (return the BGE or sell the GMG-DB). I want to get started off on the right foot however with the BGE, as I struggled with some issues with the GMG, so I was hoping to get some pointers here from some BGE Owners. Plan to do some ribs tomorrow. One rack on the BGE and one on the GMG-DB. For the BGE, any recommendations? Racks already seasoned, plan to spritz with Apple Juice throughout cook, and sauce at the end. Do I use the indirect plate thing legs up or down? I see a lot of picture here and there with a drip tray, and some that seem to look like the plate is wrapped in foil. I guess they call that plate a ConvEGGtor now? Some recipes I see have people in direct for 3-1, and then direct for the last 1, so that means I need to go in and remove the ConvEGGtor? That seems like it is going to be extremely hot....... Any BGE tips would be greatly appreciated from any experience out there in search of successful cooks in a short period of time. (I know there will be a learning curve, but I need to pick a grill and stick with it, as my wife is not going to l et me keep both!) Thanks ahead of time!