Hi
The enamel should be tough enough for cooking low and slow in the kamado. And up to normal oven cooking temperature. The only thing I would be concerned about is airflow. You have to have good airflow around the pot to maintain the cooking temperature you want. So I would make sure that you have space around the pot for the air to go round it to the top vent.
Nigel
P.s the enamel will have some discoloration from any smoke from the fire it can be scrubbed off with a wire wool pan scrubber and plenty of elbow grease