VR6Cop has one.
I have a Kamodo Joe, which is also a ceramic style kamodo grill.
1. Never use lighter fluid, ever
2. Use lump hardwood charcoal, store brand is fine
3. Get a charcoal chimney to start your lump charcoal using newspaper
Those are the must dos.
I like to cook chicken pieces at 375 F for crispy skin. I did an 8 lb pork butt with a ceramic heatshield between meat and fire for 14 hours at 215 F over the weekend that came out great.
Start small with things like chicken pieces, sausages, and such.
I find I still prefer steaks and burgers on the gas grill
I would load up a good amount of charcoal and get it up to chicken temp. Cook the chicken for 30-45 minutes or until 155-160 F internal temp. Then open it up to get the temp higher to 500-600 F. Throw the steaks on for just a couple minutes per side.
You can always make the grill hotter, but getting it back down to 300's from 500's is going to take a lot of time.
For steaks, Google T-Rex steak method
For chicken breasts, rub down and roast at around 375 dome temp until 165 internal.
Also, remember that dome temp (the thermometer) is about 25degrees hotter than your grate temp.
Be careful with a chimney for lighting lump charcoal. When you pour it, live coals can jump out onto your deck. I light mine by spraying 2 separate paper towels with Pam, twist them up, place each in the pile of lump, put a few pieces of lump above the towels in a little jenga formation, and light.
Go to Wally World and buy the Royal Oak lump bags (red bags). 10lbs for $6 something. You can get 30lbs for the same price you pay for 20 lbs of BGE lump, which is made by Royal Oak.
726 bottles of beer on the wall.
Also check the Primo grill web site's dealer locator. Their charcoal is very good.
I asked nakedwhiz.com to review it, and they really liked it.
Royal Oak has both U.S and South American lump. I really like the U.S. lump. The others, not so much. The only Royal Oak I've found around here lately is from South America.