I will answer as best as I can
I got my classic in early march, I had not used a ceramic type cooker before but my younger brother got a BGE for christmas and was raving about the food, so of course I had to do him one better.
So far I have found a few things - First keep the air at the bottom almost closed, control temp from the top adjustment, second don't overshoot your temperature, third use plenty of charcoal it will save for another day.
I have cooked hanging chicken (probably my best effort) Stuffed pork tenderloin (second best) beef brisket (bit dry), Pork chops, steaks, burgers, and baby back ribs - this was my first effort and pretty good one at that.
I have now learned a bit and find temperature control to be quite easy and stable.
My conclusion is you can drive yourself nuts over temperatures but once you chill out it is a very forgiving way to cook and when in doubt take a break and drink a beer
