Less time and lack of babysitting isn't the big draw for me. I enjoy tweaking this and that.
HOWEVER, what needs to be addressed more is the massive difference in footprint needed to store and season wood, the instant availability of many "exotic" woods compared to full sized sticks locally, consistent flavor and burn over natural wood which can at times be hiding a surprise inside.
I enjoy every way of cooking. Offset, bullet type, pellet...heck I like using my old cookshack from time to time. I don't see one as lesser than the others. I can make'm all sing when I'm hittin' my marks.
