You are going to get two very different opinions on this matter, but MY personal choice is to NOT crumb coat because I use the icer tip. To me, the crumb coat didn't do much, it took a lot of extra time and frosting, and my cakes turn out just fine without it. Not to discount those who always do it, it just isn't necessary to ME. 
I'd say to try it out once and see how you feel!
I've never done the crumbcoating thing either... do you just use the BC and put a thin layer over everything and let dry? I would think that would use a lot of extra icing even if it is thin and I'd still be scared that crumbs would come through... I need to try it I guess.
Yes mommabuda, you just apply a thin coat with your spatula. I always felt that when I did it, it CREATED more crumbs. Again, this is probably my technique, and I don't think it's a bad idea to do it, I just have had better results without it. To each his own! That's the beauty of this world, eh? We all do different things, but end up with beautiful results!
I very rarely use a crumb coating sometimes on choclate or if i havent frozen the cake really well but usually i dont use one and my cakes turn out fine if your new to cake decorating I would try to crumb coat at first or even use the icing tip that can be alot of help.
I have done it both ways....right now i am into crumb coating because I feel like I get too much icing on the cake when I use the icer tip (even if I take some off)... I dont think it takes that much more icing (because the crumb coat is so thin)....but I need to work on my patience because I need to let it dry a bit before the next coat (or you can bring the crumbs up again)........if I dont have the time to wait...I use the icer tip.
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