I have a Kamado Joe Classic 2. I grill and smoke with it, it's great for making pizza, and the charcoal doesn't really take that long to heat up. When I'm simply grilling, I light the charcoal, then go prep whatever I'm going to grill and make as a side. By the time I'm prepped, the grill is ready to go. I bought it for its smoking capability and it hasn't disappointed me. I can easily get 12+ hours at a consistent temperature, though there was a bit of a learning curve getting to that point. Ribs take 4-5 hours, and my favorite thing is smoking my own bacon (pork belly is cheaper per pound than store-bought bacon and it's so much better). I also have an immersion circulator and sous vide a lot of different foods, often finishing them on the grill/smoker. I actually really cheat with brisket and sous vide it for 24 hours then smoke it for 2-3 hours. I've also sous vide steaks, chops, etc and finish them on the grill and they are fantastic.