As some others have stated, a placesetter is a must. I recommend 2 pizza stones. We cook more calzones than pizzas and the bottoms tend to get done before the tops get browned enough. So when the bottom is done I swap out the unheated stone with the hot stone and it allows the top to continue browning. I have but don't use the rib rack. I have the rig for the beer can chicken, but don't use it either. I usually Spatchcock my chickens. (which is cutting out the backbones and lying them flat. They cook in about half the time this way)
I also buy the disposable type Lasagna pans at Costco or Dollar Tree to use as my drip pans or to add water to on my long cooks to add moisture to the cook.
The only other thing I'd recommend is The BBQ Guru. It's expensive, but worth it if you do long, low and slow cooks as it'll maintain whatever temp you set it to for hours so you don't need to babysit the Egg.
I also buy the disposable type Lasagna pans at Costco or Dollar Tree to use as my drip pans or to add water to on my long cooks to add moisture to the cook.
The only other thing I'd recommend is The BBQ Guru. It's expensive, but worth it if you do long, low and slow cooks as it'll maintain whatever temp you set it to for hours so you don't need to babysit the Egg.
