I've become a fan of the Big Green Egg the last several years. I've never been a cook, but have enjoyed learning on the Big Green Egg. I have a Large and just got a Mini-max that I can travel with. Some things I've prepared...
I use the JEN AIR Natural Gas BBQ. Also....this one and I am sure that many others are also FDA regulated in that they must give you free grates, burners, and flame tamers for life. 8+ years and counting Check with your BBQ company and their policy
I have a Weber Spirit E210 and a Twok. I had an egg style unit, but I never used it and killed it while moving it. GF and I aren't lovers of slow cooking, so no big deal.
The E210 is a cheap little unit, but it is perfect for us, and it does an excellent job. It is probably the best grill I have used. I had a something or other grill before that and it did okay. This one is outstanding; far far far better than the old one. I hate pork chops with a passion, but my gf loves them. I tried them on the grill and they were excellent. I ate the whole thing with a glimmer of gluttony in my eyes. I also use it for bacon. Line a broiling pan (use BOTH top and bottom) and cook away. It makes perfect bacon every single time. If I have one on hand, a single use aluminum pan works, too. Broiler pan because normal cooking sheets will flex back to normal when you take it off the grill. Use the drip pan because grease fires are not fun.
The Twok is a disc grill/outdoor wok/cowboy wok. Essentially a section cut out of a shipping tanker, pressed into round, and set on top of a giant burner. It is perfect for cooking Mexican or Chinese food. It gets blazing hot instantly and is easy to make perfect veg and meat for taco stuffings. As a traditional wok for cooking Chinese, it is excellent. The last time I cooked Chinese on it, I made half the neighborhood think they were in China. I love fried rice like nothing else, and it's easy to make it perfectly with this thing. I like my veg cooked but crisp, and the rice light and not oily. I haven't cooked steaks on it, though.
I cook outdoors several times a week, year round, even in the dead of Winter. I started out around 1980 with a Weber kettle and Kingsford charcoal. For the last 15 years, I've used a Weber gas grill (I've rebuilt it twice). I'm embarking on a new cooking paradigm today. I just bought a Memphis Beale Street pellet grill. I'm looking forward to the Wifi control. I can cook without going outside in the Winter to check on progress.
I'm in the market for a BGE or a Kamado Joe. I grew up with normal charcoal grills and consider myself a hell of a good grill cook. Love doing Low Country Boils at our South Carolina Beach houses in Edisto Island.