Easier in that it's usually dead easy to keep a low and stable temperature for ages without having to resort to building a snake in the weber. Just pile in the charcoal, light it in one spot and as it comes up to temperature just shut the vents down for a stable cook. I've got a Chargriller Akorn and 10+ hours cooking without having to bother with adding any coal makes pulled pork and similar easily done.
And on the other side of the spectrum you can get them screamin hot if you want to by just leaving the vents open.
Usually hold moisture better too so generally no need to add a waterpan.
Hassle with them is that it's real hard to get the temperature down if you overshoot as they are so well insulated. And they can crack if you let the temperature go up or down too fast.