I switched to a pellet grill from a charcoal smoker last year. In all fairness nothing beats the taste of charcoal, but I got tired of babysitting the thing so often, especially on long cooks. The pellet grill is just plain simple and I use it all the time.

I have the Rec-Tec 340, which is their smallest model at a 15"x20" grate size. Good for two people but I would definitely get a bigger one with family. It's one of the higher-end brands and has a lot of stainless steel in it so it *should* last a long time. I've never seen the temperature be off by more than three degrees, but you will get 20+ degree swings with cheaper models. But the Pit Boss seems to get good reviews as a cheaper model. Weber just started making a pellet grill if you're big on that brand, but I haven't heard reviews on it yet. Traeger used to be the top brand but now they're made in China. Yoder is the Cadillac brand with super-thick metal and a price tag that more than matches its reputation.

Like everything, "get what you pay for" tends to apply. Temperature swings of 30 degrees that last upward of 30 minutes seems to be a thing with cheaper models, as well as things breaking more often (typically not terribly difficult to fix yourself) and thinner metal which not only doesn't last as long but makes it harder to hold in heat.

Assuming you're in Wisconsin, lots of folks get themselves a heat-resistant blanket to put over the grill, and you'd have no real problems using it in the winter.

Many come with wi-fi now, though I already have a wi-fi thermometer and that's enough. All I'm losing out on is the ability to change temperature and turn the thing off and on remotely.

My Rec-Tec gets to about 650 degrees, so I do everything from pizza to pork shoulder on it. I only recently discovered that frozen pizza on a pellet grill is awesome. Attempts at baking with it have been mixed.

Smoke quantity is another thing that tends to improve with the price of the thing. I know a lot of folks who use a pellet tube in addition to their grill. But without it, mine still gets the smoke ring and smoke flavor and all that.

Overall the pellets aren't any more expensive than charcoal. And if you do mostly low-temp cooks, probably just slightly cheaper than charcoal.

Overall I love it and it's super easy. Now and again I'll even run the thing when I'm at work.

I just read the description of the Smokefire and if you mean "true grill" as in it'll get to 600 degrees, basically every pellet grills/smokers will do that.

I'm always so upset at how my beef roasts turn out, even on the smoker. I want 135 internal, but the connective tissue doesn't start breaking down until about 185. So if you've got a cheaper cut without the fat, you either get an overcooked roast or it's tough as Ray Nitschke. Just did three pastrami bottom round roasts and they're kinda terrible. Sous vide really sounds like the way to go to hold it at tissue-melting level but not get hotter, but it's hard to justify one for just beef.