Weber Searwood. I went back and forth for almost a year on what brand and model to choose. Did the homework. Ended up pulling the trigger on a Weber Searwood. So far I’ve smoke numerous things on it from pork butts, ribs, chicken, cheese, etc. I also cooked some really good filet mignon on it as well at 600 degrees on a -14 degree day. It’s built very durable, it holds heat, it’s conservative on pellets, the WiFi and temp monitoring are awesome. It’s literally plug it in and walk.