[Shuie]

I bought a ceramic cooker similar to the BGE about a year ago. It really only gets used for low and slow cooking marathons and smoking. I also do the holiday turkey on it to free up the indoor oven. I use it more like an outdoor oven/roaster than a grill.

Here are some things I learned about mine:
Use a MAPP torch to start the coals. It's quick, it's cheaper than the fancy one the BBQ shop sells, it doesn't need extension cords, and you probably already have one in the garage if you work on cars.

Do not get real aggressive when starting the fire when smoking something at a low temp. Start a really small fire and slowly bring the cooker up to temp. These things are designed to retain heat and if you overshoot the temp it can take a long time to get them back down to low temp.

Smoking woods and chunks burn hotter than lump charcoal. Be aware of this as you regulate the temp.

If you are smoking, put the food on and close the lid. Do not open it again until you are done. Opening the lid lets moisture out and air in. The coals flare up and the temp swings all over the place. If you really need to look, hold your breath and shine a flash light down the vent on the top.

For me, the cedar plank/fish thing on the ceramic cooker has not worked out well. Too much moisture. I'd rather do that on a gas grill.