I have both a BGE, along with my Weber arsenal, and even a Kamado Joe ceramic cooker. Different tools for different jobs. I like the ceramics for cooks that are either low and slow OR high temp, OR direct OR indirect. Point is - once you commit to a method on the ceramic, that is pretty much it for that cook.
I use my kettle for mixed cooks - partially direct, partially indirect.
Heck, I use 'em all... all the time......
If you can afford it, get yourself one. You will like it.
Pat