Like a new car, you should not start out pushing the grill to the edge. Doing a steak at 600 or a 14 hour butt should probably wait until you have a few cooks under your belt.
You really want to be sure that you lean to control the temperature and understand how to set the grill up. As well, you want to make sure that the gasket seals to the grill and if you cook at high temps right away you have a good chance of not letting that happen.
A great first step is to throw some chicken on – if you are up to it, try wings or the like.
Personally, one of my favorite recipes is the wing recipe from the site I Am Josh Brown.
Cover the wings with your favorite rub and then put them on the grill using with indirect heat (using the convEGGtor) for about an hour and 15 minutes. Once you stop hearing the fat dripping onto the convEGGtor, take them off and dip them in sauce. Then throw them back on for another 15 minutes until they are about 165 degrees.
One good thing to try is to dust the wings lightly with baking powder or corn starch before throw them on the egg – this will give them a crisper skin. Play around with which works best for you.