I have one and what Eddie says is pretty spot on. I actually use it mostly for yakatori / kebab type stuff. Fast high heat with great cast iron grill marks is what I think it's best at. Be aware that it gets really hot and stays hot long after you're done cooking plus you can't just leave it out in the weather because it'll rust of course. Fortunately it isn't that big and I can fit it in my gas grill and close the lid so it won't get wet.
Overall I'm very happy with it for specific high heat searing but it would take a while to feed a crowd with it. A smokey joe might be a more versatile choice if that's your only cooking tool.
Weber kettle w/ rotisserie Vermont Castings 4 burner SS UDS Lodge Sportsman Smokey Joe