I have quite a few cooks under my belt with ceramic kamados now. Some of the things you need to be aware of here have been mentioned. I personally don't see a need for a water pan in a kamado. These things heat evenly by nature but to each his own on that topic.
As for over shooting your temperature, its NOT a big deal on a ceramic kamado UNLESS you let it get high and don't do something about it within a reasonable amount of time. The ceramics dont heat up as fast as the cooking chamber for obvious reasons. Until the ceramics start to get hotter than you want its relatively easy to bring the cooking chamber temp back down by simply closing a vent. I have done several experiments to improve my process and one of them has been just the opposite of what is being said here.
For instance, if I want to cook at 300 degrees, I'll start the fire in my fire box and let the dome temp come up to 350 or 375. At that point, I'll open the lid, put in my heat deflector (or plate setter in your case), grill, and the meat I want to cook. When I close the lid, the introduction of the cold platesetter, grill, and food will cause the temp to stabilize back down around 250/275ish and then I can just spend a few minutes watching the temps and tweaking the vents.
Since the ceramics do take a while to stabilize as they absorb heat, you will need to watch it for 45 minutes to an hour after you put your food on. Once the ceramics do stabilize, you will find that it will be rock solid at that temp for a long time unless its windy.
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