Grills and grilling are like whiskey and beer, more choices than you can sometimes comprehend, but learn as much as you can and go for it...personally I don't criticize anyone's choice, for me that was to go with a Kamado style grill.....the most well know is the Big Green Egg, but they're many other competitors, like Kamado Joe, Vision, Akorn, etc....choices for every size are price range are available.
My choice was for the Kamado Joe Classic from Kamado Joe...it looks exactly like the Big Green Egg except it's red instead of green...
Most Kamado style grills are heavy thick ceramic egg shaped grills with a domed lid with a lower vent and upper vent...
A few of the things that caused me to go with a Kamado style grill, no lighter fluid, natural lump charcoal only.
Versatile cooking, you can cook at temperatures as low as 200 degrees and up to almost 1000 degrees......at 200 degree you can cook beef brisket, pork butt, ribs etc....I've cooked brisket that took 14 hours to cook and could have gone for 18 hours at 225 degrees
Efficiency, a large bag of natural lump charcoal will last for a good number of cooks if you shut down the grill after each cook which puts out the fire and you reuse the leftover...