As far as removing the burr I see that you've watched Bens' videos. What you don't see is how lightly
he's stroking the knife.
The key to removing a burr is to let the stone do the work. No more than the weight of the pivot arm will give you better results , even lift up just a little before you more up in a stone progression.
Higher grit stones will give you a better edge but pressure still comes into play - the burr will just be smaller.
If you use too much pressure when starting you can rock the knife downwards changing the angle you've set. Alot of knives have slightly convex sides so care is needed.
Don't even use the weight of your arm and better things will happen.
As far as the stones, EP stones dish fairly quickly which throws off the benefit of the EP so most of us heavier users have gone to Shapton Glass stones http://www.chefknivestogo.com/shprostforep.html
and Nubatamas http://www.chefknivestogo.com/nuedprost.html
which is currently getting my love (the 150 & 220 black is OUTSTANDING on the harder steels-AEB-L & VG10). Both of these dish much less than the EPs'.
There are a ton of posts about each of these stones here on the site.
Flattening & leveling for your stones is a MUST for the EP. While the EP kit is the least expensive most us use a 3"x8" diamond plate http://www.chefknivestogo.com/shac.html
. Less mess, quicker & easier to use so you'll be using it more
The EP is a great tool but it still has a learning curve which you'll pick up soo enough.
Enjoy the toy