There are fundamental "physics" differences between the typical weber style cooking methods and ceramic. Those differences require a change in technique.

Charcoal briquettes are designed to be "self regulating" temperature-wise. They are compacted and filled with filler, which limits the speed at which they burn. That's why you can get a decent low temperature from almost any cheap metal grill. Heck, you can grill on the ground with a rock and grate with briquettes. But don't expect to ever get true searing temperatures.

Hardwood charcoal burns MUCH faster and hotter because of their purity. (advantage with low and slow) To control the temperature of hardwood lump, you must use air control. (ever try using cowboy lump in a weber? will burn things to a crisp if left open)

So, there's really no slow open lid grilling on a ceramic. If you grill with the lid open, close the bottom vents completely. There's still plenty of air getting in from above.

Or use the T-Rex method where you sear with the lid open, then pull the meat and rest while you close the lid and adjust the vents for about 300-350 degrees. Return the meat to the grill and roast to finish the interior.

Ceramics are no more difficult to grill on than any other cookers, but they do require a different approach due to their efficiency.