Traegers, Camp Chef, Memphis, and Weber. They are definitely more convenient than even my WSCG and faster in most senses. Before the Weber (and probably the Memphis) that still puts out good smoke at 275, I had to start most cooks at 200-225 for the first couple hours, then I could raise the temp. On the Traegers or Camp Chefs at 275 start to finish for something like a butt or brisket, the smoke was pretty weak. I would definitely not recommend a Memphis to anyone since I had grease fires galore and since then they shipped manufacturing overseas and kept/raised prices. I also had a weird Costco specific Traeger (of 4) that was a very weird design and produced almost no smoke as well I'm being very kind not mentioning one other brand I had in the middle that was a nightmare, but I'm accepting I got a lemon. Outside of those 3 each pellet grill I've had has been great, IMO. I've either needed bigger grill or thought I couldn't live without some new feature to the pellet world (direct grilling, WiFi, etc.) each step of the way as the pellet market evolved heavily from like 2014-2019 with lots of new features.
For me, the WSCG takes about an hour to get going at or close to temp with clean smoke. With a pellet grill, I can fire it up, prep meat and throw it in 10-15 minutes later once I know the fire is burning ok and the grill is 150+. Even the 'dirty' smoke from a pellet grill is not overpowering.
I live where it gets darn cold and windy and it's very convenient for several months of the year (Nov-March almost guaranteed with late Dec-late Feb being exceptionally miserable) and it's really nice on a rare nice day to vacuum out a pellet grill, change the drip pan foil, and be set for a few cooks where all I have to do is fill the hopper, fire it up, and wait for food to finish. I ran a insulation blanket on my Traegers and wish I would have had one for the Camp Chefs and that the SmokeFire had one or was double walled.
That all being said, I haven't matched the WSCG for close to absolutely perfect final results yet, but the food from the pellet grills, especially the SmokeFire and the Memphis (when it didn't have a grease fire) have been pretty darn close and food from the rest has been plenty edible if not pretty darn good. Much better than the electric and propane smokers I had before. If it's not really windy, I want a guaranteed great meal, and I have enough time, the WSCG is the goto. However, those planet seem to alight once a month or so.
I started BBQ when I was busy in life with kids activities 5-6 days a week, so have never had the time for a stick burner to compare to. When my oldest went off to college and my youngest had a foot injury keeping her from dance, I tried a COS for a couple cooks and realized for me at least a $299 POS wasn't worth the effort.
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