I have had Ceramic Akorn about a month. Have made a little of everything. Steaks, hamburgers, brats, pizza, brisket, pork shoulder, ribs.
Make sure you are using a good therometer. I purchased Thermoworks Smoke.
I'm learning vents but once you get it dialed it holds very good. Shut down takes along time stays hot but you will have alot of lump left.
Get your self some type of clean out tool to move the coals back and forth to get all the ash out. Add more and cook away.