1) Another charcoal burner. The Mastertouch is wonderful, but I'd like something that will burn longer and have more controllable temps during the winter. A Summit kamado has thus made it to the "will buy" list (and I expect it to become the primary "non-fire-season" grill). Watching for a used one as we speak.
Congrats, welcome to the Kamado side and good luck on finding a used WSC of any sorts. I tried for 8 months to buy one and failed 2x; once when the seller decided to keep the WSC (it was her son's who elected to not sell at the last minute) and one that was over 200 miles away on the CA North coast that sold before I could even rent a Uhaul to get it.
I just broke down and bought the E6 new to get all the warranty and ownership benefits as used pricing was nearly the same as a new E6 so I bought the value of the manufacturer warranty. DO LOOK FOR a WSC at your local ACE, floor model, that they will part with for a small discount. I nearly did this as well but elected to jus buy the E6 because I have zero need/desire for a gas assist starter (one more dang thing to buy, feed and manage).
So, I'm shopping for a second gasser that will meet those needs. In addition, it needs to be good quality (we're on the wet side of Oregon; while the grill will be out of the rain, it's damp here at least 6 months out of the year — want something that isn't known for rotting out.) Want to buy used, and am open to Weber and non-Weber models. Suggestions (other than Broilmaster, which I already know about)? Looking to keep the used price under $500.
Your situation sounds like mine did prior to my E6 purchase. My primary grills were WSM 18 and Summit S670. Clear differences in use and functions. Sold the WSM and got the E6 so I could charcoal grill and smoke. And I use the S670 for.... nothing now. I've grilled eggplants 1x last week to make babaganoush on the S670 which is its only, and first time use since Father's day when I got my E6.
Now mind you. The S670 has an incredible sear burner which I can proudly say turns out an amazing steak and lamb racks. I've also used the S670 for my pizza steel in the past which, again, it creates some amazing heat for pizza cooking.
HOWEVER, I've since moved my searing to the E6, suing the non-Weber cast iron grate on amazon, and I make even better seared meats now than the S670 did.
AND, the E6 cranks out incredible pizzas too. So I no longer use the S670 for searing meats or pizza making. The E6 got my steel up to (we estimate because I didn't have an IR reader yet, but do now) in excess of 750
° which enabled me to scorch a pizza in 75 seconds. I fully mean burnt. Carbon bottom of pizza. Inedible. Amazing to see but not good to eat.
So, the E6 will do everything you need except allow you to cook in your no open fire season.
Any gasser you'd get I'd recco you get should have a sear burner and high quality stainless steel grates. I'd get one of these if I was in the market, and get the stainless grates:
https://sacramento.craigslist.org/for/d/elk-grove-weber-genesis-ii-burner/7369701628.html
Hope this gives you some additional perspective. IMO, pizza on the E6 is amazing and I add wood chunks on the cooking grate which create some smoke and help produce that wood fired pizza nose and taste I was specifically seeking.
And you should be able to get a 3/8" 14.5" x 16" A36 steel plate made for around $60 from a local fab shop. Or you could buy one on Amazon for $130....