After 1 year of use, I am changing the review I had written because I supposedly know better now.
In indirect grilling (the whole grill fills up), it can hold the following:
3 large pork chops or 4 medium ones,
1 medium "butterfly" chicken with 2 tightly packed chicken thighs. One skewer around 1.5 kg.
About 14 small skewers. It is not very friendly with skewers because it is round.
Half a kilo of sardines, etc.

In direct grilling, the space is desperately smaller:
1-2 small pork chops
5-6 skewers
2-3 chicken thighs.
Generally, it is for 2-3 people and not for hosting a feast.

It cleans easily. The funnels inside are flat surfaces without bumps. I clean them after grilling with a spatula for ceramic cooktops. The body of the grill also gets dirty over time, although it is supposed that the fats do not drip onto it. Even though it is a spherical surface, it is easily accessible.

One positive is that there are minimal to no flare-ups from the dripping fats, and if there are, they extinguish after 2-3 seconds. Now, if you grill lamb, it might have a little issue.

From the first grilling, with zero experience, you can eat juicy decent pork chops or chicken or anything else. All you need is an internal thermometer; you grill them indirectly and don’t have to worry again, you go to your computer or prepare the salads and come back later. Theoretically, they don’t even need turning, maybe just once. A digital thermometer with a cable is the ideal complement. I got a cheap one from IKEA, and having a more expensive one at the same time, I can say that the cheap one works reliably so far. The thermometer beeps when it reaches the temperature you want, and voilà! Without ever having grilled in your life, you make your spouse look at you with wide eyes. If your mother-in-law is also pleased, you will be the hero of the house. You earned respect without realizing how.
Something I haven’t tried yet is that you can add pieces of wood to flavor the grilled food with their smoke. But now you’re asking for trouble if the house gets smoky.
In indirect grilling, the grilled items won’t brown. Not that they won’t cook. They will be just fine; they just won’t have the brown flavorful crust. You will need a combination of indirect and direct grilling if you want the burnt flavor. Depending on your appetite. Even up to this point, you will be satisfied, mainly because they won’t have dried out as usually happens with charcoal if there is no experience.
If you want a little something extra, you will grill them indirectly and just before finishing, you will switch to direct grilling where you will give color to the pork chops, chicken, etc. The job gets done just fine. Just because the area that does direct grilling, that is where you will do the so-called "searing," is not the entire surface of the grill but the center, it cannot hold as much at once as it did in indirect grilling. It will be done in batches.
As for the intensity of the flame in direct grilling, I cannot judge because this is my first grill. Obviously, it doesn’t have the same intensity as charcoal, but it seems quite strong if you consider that it is a burner. Compared to other grills, I have no idea.
As I mentioned earlier, I also grilled skewers, obviously in indirect grilling. It took about an hour. I turned it once. There is no need for rotation. It turned out as if I were a chef even though I don’t know my way around. I got my cousin in trouble because now his aunt is asking for skewers...
With this grill, you can grill as thick pieces as you want in indirect grilling and achieve perfect cooking. As long as they fit. Juicy on the inside, and if you want, you can char it a bit on the outside, or just leave it as it is because it’s Sunday and you prefer to relax.
I have also grilled pizza, shrimp, and fish. Everything turned out great.
Another huge advantage is its size. It’s small and fits anywhere. On its tripod, it just "sits".
The representative here in Greece responded promptly to everything I asked. They are very helpful.
In general, I think it’s an ideal grill for large pieces, from chops and up. Also for grilling without hassle. For smaller items, it struggles a bit, meaning for pieces that require only direct grilling, because the direct space is very small and doesn’t hold much at once.

After a year and since I got it at half price, I can say that the grill is amazing. You don't have to think about anything, you just season, marinate, light it up, wait 4 minutes for it to heat up, lower the intensity, cover it, and after keeping track of the time, you don't have to worry about anything else, you just wait.
Keep in mind that it takes time and grilling to get the hang of it, but it's really worth it.
Consider that it takes almost double the grilling time compared to charcoal, but it keeps the food juicy.

After 1.5 months of ownership and several grilling sessions with all kinds of meat (beef, pork, fish, vegetables, chicken), I can say that I only regret one thing. I should have bought the larger one right away! It was initially purchased to replace an electric bbq, so I chose the smaller model. In the end, I discovered that it surpasses both the electric and the large charcoal bbq, so I should have gotten the bigger one to eliminate the need for everything else. I declare myself impressed and truly smile when I think about the initial dilemma I had regarding BBQ: electric or gas. As for this specific device, it reaches 350 degrees in 7-8 minutes and the cast iron takes care of the rest. In 10-20 minutes, you have grilled almost everything. Easy to clean, almost zero ignitions... The only thing I don't know is its durability over time. Excellent!