Louisiana grill is my favorite. No long auger shaft to jam up, taking hours to clear of swollen pellets... Green mountain did make sure they tried to compensate for possible burn back in that auger though, by putting a second fan in the hopper, to ensure positive airflow, to make burn back almost impossible. (big design advantage over the traeger)
I think the louisiana is put together better, and cooks hotter (~600)when you want it to... and it can also putter along at 170. I have abused several different models, and use a whole hog and tailgator currently in competition cooking.
The traeger would be last on my list. Esp. the new thinner metal chinese version.
I am testing out an Xtreme Pellet cooker, (Made in KS!) and it is a way cool design. Grill and vertical cooker in one unit. It uses the digital controller from Danson's/LG. It is worth a look also!
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com