It will develop a temperature that is higher than anything a gas grill can possibly achieve,
OK ... before I bought my current charcoal grill I had researched the BGE a bit and, for various reasons I can't recall, decided against it. (Well, one thing I recall is the initial investment cost.)
However, reading this (and the rest of the post) rekindles my interest. Yes, pun intended!
Achieving high temps says to me: "Baguettes"; "real pizza", etc.
I can get my current charcoal grill up to 500ºF+, but the heat distribution isn't even enough for baking items like that.
Does the BGE solve this issue? Do you have experience with baking and other forms of cooking at very high temps?