If all one wants to do is burn some meat, that would be a great grill! Now if you want to BBQ, the Kamado is the ONLY
way to go. I was out of town this weekend at my family reunion, and I took 16lbs of pork butt for the family to enjoy. Put the charcoal to burning Friday morning and loaded the pork at 9:30am. Kept the cooking pit at a steady 220 degrees (without adding additional charcoal) until I took the meat off at 6:30am on Saturday, and had the meat at the preset (by me) temperature of 185 degrees. I pulled the pork using two forks in a digging fashion. And I only paid $1050 for my grill, barely upscale! a $100,000 rework of the back yard is outside my budget. Ooops, gotta run, spareribs are on sale for $2 a pound!