I have a Hasty Bake so can't speak to the other. I definitely think of it as a grill first. I have a large in the ground Santa Maria Pit but use the Hasty Bake occasionally to get that cooked over wood flavor without having to burn wood for a hour to get some coals on the big guy.
Like any other cooker, it takes some time and patience to work out how you want to get the job done, which to me is the fun of BBQ. I love cooking chicken on it as well.
I love the indirect option for a tri-tip and then pull out the indirect and give it a big sear by cranking up the heat source.
I have found that adjusting the temp with the vents just doesn't work real well. You really need to adjust the temp by the amount of fuel that is lit.
Good luck. I am very happy with mine.
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)