I have a gas bbq, a Traegar smoker and a Large Green Egg
Each have their advantages and disadvantages.
BBQ you can turn it on use it quickly, turn it off and your done, great for after work, rushed evenings making dinner.
EGG is a lot more involved, you need to light the charcoal, let it go through the motions letting the charcoal burn properly and let it get hot which usually takes about half hour to 45 minutes. Great for Saturday and Sunday cooking. Also your cook space on the egg being circular is limited, I have the large egg and I can only get about 8 burgers on it comfortably. There are optional tiered racks but I find them a pain in the butt to work with, no side burners, no control over temperatures from one side of the grill to the other like with a gas bbq. You can get the egg from 200 to 600 or 700 degrees, so your temps are very flexible. I did smoke some ribs one time and they turned out amazing on the egg, pizza is good, steak is good, its all good but its more of a weekend BBQ play toy drinking beer with buddies.
Traegar is awesome for brisket, ribs, fish, chicken etc, although they advertise it as a grill, it is not a grill, it is a smoker. Low and slow. Love my Traegar, makes ribs and brisket to die for.
I bought a high end Napolean from Ontario Gas BBQ 7 years ago, ($2000.00 bbq), worked great the first season. It was a propane grill and started to go through propane like it was water. Every time I turned around the tank was empty and no it was not leaking. It went through 20 lbs of propane like 2 lb bottles, would never get hot, took forever. I complained with no luck to Ontario Gas BBQ, ended up I just scrapped it in the scrap metal drive here in town, never again will I buy a Napolean. So much for buying Canadian. Absolutely hated that BBQ, most expensive piece of scrap I ever bought.
I have a Weber now and have had great luck with it after about 4 years, would definitely consider another Weber.
Just my experience.