oval shaped grill. The shape of the grill is much more important than the brand.

The reason for this is that sometimes to properly cook your food, you want your food directly over the charcoal. Other times you want it offset (i.e., charcoal on the left side and meat on the right side). For the thicker cuts of meat (pork shoulder, whole turkey or chicken, etc), you definitely don't want your meat directly above the charcoal. You'll burn the bottom of your meat before it cooks through.

For this reason, the device I use 95% of the time is a barrel grill. The shape allows me to either use direct heat or offset heat. The downside of a barrel grill is that they are not typically well insulated, and you lose heat and moisture easily. This is the advantage of the ceramic egg grills - they are better insulated and are better suited to cooking with radiant heat.

That won't matter, though, if you're overcooking your food because you can't get the food out of the way of the direct heat of the charcoal. You won't get significantly better results than other more conventional grills. You need an oval or elongated shaped grill.  Here's a random photo I pulled showing the two grill shapes.  I have no idea what the brands are, but I'd choose the one on the right 100 times out of 100 over the one on the left.