Did a whole chicken on the kettle last night. I did the offset method as described in the manual. The legs and wings came out dry (because the heat source coming from the side, but the breast was really good. It was REALLY windy when I was trying to cook so it was not the best conditions to give much of an opinion on. I used Kingsford BB (first ever experience with briquettes) and it seemed to eat them like candy. Started with 25 on each side. They were gone in an hour. Temps were all over the place. Was not sure where I should be taking a temp at. Grate level or lid level. On the Kamado I went by grate. What I DO like so far is you can add fuel, wood chunks, etc at any time during the cook. With the Kamado, once the place setter and food is in, you can't add anything once you're cooking. You CAN, but you have to pull off all the food on the grate, the place setter, etc which is probably a risk of dropping it all on the ground.
Other than the dry legs and wings, I thought the flavor was just as good the Kamado with lump. The Kamado for sure cooks more evenly across the board.