I restored a Weber Genesis 1000 a few years back to add to my grill lineup. Most of the time I cook with charcoal, but occasionally I just wanna bang something out for supper, or use it as an outside oven to keep from heating up the house. It's just another tool. I mainly use my 22.5 Kettle and my WSM for almost everything.
Kamados are pretty cool, but they aren't high on my list right now as something I just need. I think if you are super concerned with efficiency on your low and slow cooks, and you just really want to cook a lot hotter on your hot and fast, then go for it. I personally don't see the need for that much ambient heat for what I cook. People think they'll sear better but really you want more radiant heat and I find a Kettle does a good job of that and the charcoal is closer to the meat. If I just had the money to blow I'd love one of those Kamado Joe Big Joe or whatever they are called. Right now I'm itching for a really nice offset smoker.
