Who has a big green egg?
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Think twice about what size pit(s) you need before you buy.
No. Just don't do it.
Do you need reasons?
1) the initial burn releases lots of creosote, bitter taste, cancer
2) you can't control temperature
3) it will just catch on fire and you'll overshoot temp
You do know there is such a thing as hardwood lump charcoal, right? It's like wood, but pre burned and carbonized. This is actually what is recommended for use in the egg and other kamados because of the low ash production.
Like any smoker, you're trying to get past the dirty white smoke stage and get to the clean blue smoke (almost invisible). Don't put food on before you get your fire to that stage. It will just be much harder with splits.
I've had one for about 5 years. It took me about a season of using it to really fully understand how to get it to do exactly what I need it to. I've done everything from burgers & steaks to pizza to smoking whole ribeyes. It's still a ton more work than most people who grill are willing to put in. You don't just get to turn on the gas and fire it up. The results are stellar though and worth the time and effort it takes.