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, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
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