Offset - usually more capacity, some say better flavor profile (I tend to agree), some like to tend the fire (I do), some don't. Quality offsets are pricey - I'm sure there are some in your price range but nothing comes to mind right off the bat - I'm sure it will right when I hit "submit".
Vertical - requires less tending, more economical, probably enough capacity for what you want to do.
Maybe clean the rust off of your COS and get a WSM and have both?
50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!