I don’t have ceramic, but have the metal equivalent in the WSCG. I have said since I got it if I could only have one of my grills, that would be the one I keep. And I just modified a Kamado Joe Joetosserie to work in it last week. I usually do my burgers and brats on a pellet grill, but I do a lot of chicken on the Kamado, smoke anything, steaks hot and fast or reverse seared. It can do anything.
Add a vortex for wings, legs and thighs and a Joetosserie for spinning birds, prime rib, etc. and you can cook about anything and more different ways than any other cooker I can think of.
I have a smaller kamado that I use for my hot cooks. It’s a Primo Junior Oval 200. My large one I mostly use for Bread, pizza, and larger loads like a turkey or a brisket. This is not to say that the KJ isn’t good for fast cooks.
I agree with the previous poster that said keep both grills if you can.
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