I'm prob the opposite of most on here in that as much as I want the Kamado, I convince myself to pull the trigger at full price. Each fall, I try to wait out Costco and Sam's to buy one of their last Kamados for $249; I had money in hand and a tarp in the back of my Pilot a couple of years ago only to be told that I'd missed the last one by a day or two.
What can't I cook on my Kettles? As a PROUD son of Mississippi, I can do all manner of pig with my eyes closed and have done so once just to see if I could, but brisket and specifically, pastrami still vexes me. Mine is good, not great. Meat is quality, seasoning and cure is very good and have tried, minion, snake and crutching but to no avail....can never get it perfectly, done, moist and tender; one always gives. I like my brisket:pastrami (and corned beef) relatively fatty, sliced thick and unctuous; when done right it's still super tender, but I have to slice mine SUPER thin to keep it tender. One of my lifelong buds does his on a XL BGE and it is spectacular....so I'd have to say cook-wise, I'm chasing that.