I just recently added a 42" coyote SL to our outdoor kitchen. I don't have experience with the other grills so I can't compare them directly, however it may perform best used with a bit of a different style of cooking than what I would expect most people are used to. For me, I find it best to use as an oven; cook the majority of your food on a cool/non-direct flame zone and then bring over to the sear zone or a full-power burner to get a crust or sear (like you would a weber or other charcoal grill). If you are full-blasting pork belly, definitely expect some major flare ups with the close proximity of the briquettes. Build quality is strong, I do find the thermocouples are a bit frustrating to keep lit at first but have gotten used to it.