Long before I was into R-R-R on Weber kettles, I was refurbishing and flipping vintage Japanese and Chinese made Kamados.
Been attracted to them for a long time, and had been using one for many years, mainly as a grill, since I was new to BBQ and had little patience for fire management for low and slow cooking.
I got hipped on how to use the Big Green Egg by Ray Lampe "Dr.BBQ" at a competition, around 2005 and shortly after scored an older style ceramic BGE and did some upgrades to it like adding the spring hinge, platesetter, pizza stone and stainless slide draft vent, and I was on my way! The Naked Whiz was about the only site at the time that had reliable info on using an Egg (or Kamado style cooker) pre platesetter days.
Do you need one? Probably not. Are you getting a steal of a deal on that Primo? Then go for it!
Judging from the BGE Facebook group, I'm beginning to think that the majority of new owners walked into a Spa dealer and saw a BGE next to some Brown-Jordan patio furniture next to the latest hi-tech hot tub and decided that it would look good on their deck. Did little to no research other than the glossy "BGE Lifestyle" brochure and ask the most ridiculously stoopid questions regarding what lump to buy (which I always reply Big Green Egg Lump, otherwise it will void the warranty.)
Most of the dealers in my area are Appliance stores or Stove and Spa shops and they are not very knowledgable about the product and sell way overpriced Lump to go with them.
I like mine, have 3 Larges, not a rabid fan like some that consider it the "Ultimate Cooking Experience". They all cook the same.
Talked to a Primo dealer at an Eggfest and he confided he was going to start selling Kamado Joe, because he needed some color in his shop!
The Kamado Guru site is a pretty good forum for all things Kamado, and that includes the Akorn, Keg and other brands as well as the Ceramics.
Its good to have some other cookers in the arsenal to keep things interesting!