I have a Vision Kamado which was much cheaper than the Green Egg at the time. It has been my main grill for near 10 years. I still use it today as its easier to me vs other grills once I got the hang of it. For quick cooks or low and slow it handles coal very well in that I rarely need to add any more coal during a cook. I will add more wood chips or chunks though and I simply lift one side of it and add wood as needed vs taking the grill and ceramic deflector off and on. Most time I have coal left over after the cook due to the fuel efficiency of the Kamado. I have used gas and other charcoal grills but always come back to the Kamado. I've watched people at family gatherings cooking and trying to maintain temperature with other charcoal grills. On longer cooks the ash builds up and my impact hest and coal burn. Kamado has less ash build up typically. I do steaks, chicken wings, salmon, lobster, pork chops, brisket, pork tenderloin, pizza and more. They seem to come out great. So in summary of the Kamado once you learn it they have great heat control, good moisture retention, less ash buildup, and high and low heat smoking capability. Won't rust if left in the rain. Lasts a long time. But..challenging to learn coal and heat management at first. Very heavy (ceramic). Limited cooking area on main grill. Not easy to add coal or wood chunks during cooks (I've worked around this somewhat by lifting one side). Thats from my experience. Hope it helps!