Inspite of all the great feedback with relation to the need for a water pan, I use one religiously. The BGE and my Vision Kamado ceramic cookers claim that they are not necessary due to the design and composition of the egg shaped pit and the tightness of their seal. I have found, in my experience, that the water pan contributes to a more even heat distribution throughout the cook cycle. There are many here that will dispute this, and to each his own. Once I found the right combination of fuel types, venting, and learned to let the cooker settle into her own, I had it licked. As in finger lickin' good!
I wish you only the best, as IMHO it's a challenge to cook on an unknown cooker. Be patient and listen to the previous posts. These ceramic cooker are hard to bring back down in temp. But on the other hand, don't be afraid to kick her into gear at the beginning.
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!