Charcoal smoker--Absolutely nothing beats the taste of charcoal. But you'll be babying it a lot. Certainly not as much with something as fancy as the Egg, but still you'll be monitoring the temperature constantly and adding charcoal/wood regularly. Although monitoring is easy with a wi-fi thermometer. The cheaper you go with charcoal smokers the thinner the exterior is the more often you'll be out to add more charcoal. The biggest downside when I used mine wasn't so much the monitoring (I'm single so I got the time) but having to get up early and then stay up on a long cook like a pork shoulder. Pulled pork is about a 12-hour cook plus a couple hours to rest, so something to consider if you want that for lunch. But if you see smoking as more of an art, so to speak, charcoal is the way to go since you're getting both the best possible result as well as having to put the most work in. I also have a pellet grill. The flavor is still good and still smokey, though again nothing like charcoal. But it's definitely the easiest. Last weekend I put a brisket on at 9pm and then went to bed. When I woke up I pulled it off. Simple. Mine does get up to about 600 degrees, so it'll grill ok, but because there's no direct heat on a pellet grill you lose that, and the direct heat is really where the flavor comes from in grilling. Best to think of a pellet grill more like a smoker and an outdoor oven. Pellets run basically the same price as charcoal and are easy to find in stores. Worth noting that the hotter you go the less smoke you produce, so don't expect much smokey flavor if you're out to grill a steak in five minutes. I use mine all the time. It's great to have both the grill and smoker in one, and you really can't beat the convenience of being able to turn a knob to set the temperature, closing the lid, and then forgetting about it until dinnertime. I've heard varying opinions of Traeger since they're now made in China, though many folks still love them. Yoder is the top brand if you've got money coming out your ears. I have a Rec-Tec. There's one brand where you can attach a pizza oven and a Woodwind model where you can attach a small propane grill to the side. Price obviously depends on the size you get, but also the quality of the PID controller (controls temperature/pellet auger) and the quality of the build. Cheaper ones will have more temperature spikes where it'll go up 50 degrees for 20-40 minutes for no reason, though a temperature spike like that isn't the biggest deal in the world with the finished product. Most now will come with Wi-Fi though you usually need a decent internet at home to get it working. Offset smokers--Same as charcoal smoker. Nice if you have your own supply of wood. Can get them cheap and the quality depends on the thickness of the metal. Electric smoker--Also cheap to get going. Also very convenient to just set the temperature and that's it. Most typically there's one burner in it to control both the temperature and get the wood smoking, and so it doesn't end up making much smoke since the burner is off and on. Low final food quality but a great entry cost to get into it and super convenient. For a pellet smoker in Wisconsin you may also want to consider getting a welder's blanket so you can insulate it during a winter cook and save on pellets. Size-wise, I've got the $600 Rec-Tec one and I believe the grate is 15"-20" which is fine for 1-2 people, but that's it. The outer edges of a pellet grill will be hotter than the center since that's where the heat comes up from, so I don't overstuff mine, but I can fit a couple of pork shoulders on it. Fashioning yourself an upper rack is easy and gives you a lot more room, too. Extra room is also nice because chicken wings sure take up a lot of room, plus you'll want to do all your vegetables on there, too. I don't know what it is, but asparagus, specifically, is 1000x better on a smoker even though it doesn't take long to heat up.