i am loving mine. it about as versatile as it gets. so fat I have made done briskets, ribs, hot dogs, turkey dogs,turkey burger, turkey breasts, pork lion fillets , hot links and more that I can’t recall. Direct,indirect,low and slow, hot and fast, searing temp.
and in some cases a combination. For the pork lions fillets , I started out smoking them low temp(225), direct heat. Then opened it and grilled at a high temp over 350.
It takes a little experimenting about how much lump to put in and how much lump to heat up( I use the charcoal starter). This thing has convinced me of two things. Ceramic grills are superior and charcoal beat gas for flavor. I have used charcoal and gas but never together. I have used one or the other for period of years. It’s been 7 years since my last charcoal grill. (chargriller offset, always direct heat). I love my weber grill and like the food but having them side by side is no contest. I can get a richer flavor profile with this grill. My poor gas grill is regulate to holding my charcoal starter until it get hot.
There are some costly accessories out there but I made my heat diffuser for about 20 bucks 2 1” wide metal straps and a ceramic coated pizza pan.. It’ not the greatest but it working good while I learn my grill and how I want to cook on it.
the ceramic grill store dot com has some awesome stuff.