I am tending more and more toward the WSM for most cooks, unless I need more capacity. With the IQUE110, it's pretty much set it and forget it so I can do other things like mow the yard (big yard) without worrying about temp spikes. If I have time to invest, I really enjoy cooking on the offset. That feels like old style hands-on BBQ to me.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.