I have been using pellet grills for about 10 years now. I've had 3 Traegers, GMG, Memphis Pro, and a Camp Chef SmokePro. I am a big fan of them, especially for convenience. With two kiddos and one that played competitive soccer, it made cooking a lot of food convenient on a rare weekend day at home where I could fill the hopper, fire it up and be notified by the grill (a couple of them) or my fireboard when various items were ready all while getting all the other chores done at the same time. Now that my oldest is off to college and no longer playing soccer, I sold the Memphis and bought a Summit Charcoal and the Camp Chef pellet grill (and plan on selling that and getting the Weber SmokeFire when it's out).
The Memphis Pro or a Summit/Kamado are the closest things I've seen to a one grill solution at least as far as wanting to be able to smoke, grill, sear and bake. However, they each have their limitations. I won't do into details, but the Memphis can be susceptible to grease fires. In most regards it's an absolutely amazing pellet grill, but has to be used with some planning and doesn't work the best when you are cooking multiple different things and changing temps drastically during a cook...I.e, don't try to grill some burgers at 500 after smoking pork butts or chuckies at 225.
That all being said, when I sold the Memphis, I had planned on just rolling with the Summit Charcoal and my gasser. I wanted to get more hands on with the cook and fire management. What I found is that I really missed having a pellet grill. I've made some fabulous food on the Summit and have no plans on it going anywhere. However, sometimes, there's just not enough time or motivation to reconfigure everything for the type of cook I want to do, wait for charcoal to be ready, then get the grill to get to temp, etc. It seems that it's usually 30-60 minutes to be ready to put food on. On top of getting out the fireboard/drive system, finding the SnS, or vortex, or diffuser plate, etc. With a pellet grill it's go out and check/fill the hopper, scrape the grates, set the temp and go inside and prep the food to go on. Usually the grill is ready before I have the food ready (10-20 mins).
GrillGrates do work great. I've used them at times on all my pellet grills and even on my gasser. However, sometimes there is just something about direct heat for searing a steak. I personally prefer the taste of a pellet grilled burger over a charcoal one, but completely the opposite for a steak. I'm not sure what it is. However, recently I've gotten some really thick cut porterhouses that I've been smoking on the pellet grill and then searing on the gasser and these have been about as good as any steak I've cooked using any method.
So, I guess for Robert what I'm saying is, I love pellet grills, but depending on what you like to cook and your personal tastes you might miss having a charcoal for some hot and fast direct cooks. Maybe you could justify a basic kettle or jumbo joe to go with it. It will also be interesting to see this new Weber and if the flavorizer bar configuration works better for high heat. Though it still all looks indirect. My Memphis would hit 650 in indirect (and much hotter and direct with the open flame insert) and it still didn't create the same taste.