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Are you looking to grill (direct heat) bbq (indirect heat) or smoke.
Some bbqs and smokers are more temperature stable and this is important to accurate cooking. If your cooker wildly fluctuates as the sun comes up, or cloud cover happens your technique can’t compensate.
My next bbq is extremely thermally stable, so I hope not to need a grill controller. but with others you might consider a PID fan system to reactively adapt to conditions.
dancing james
Time to trawl this thread. My BBQ finally rotted through so need a new one.
I've always had rectangular BBQs with a large cast iron cook surface as I grill then use indirect heat to complete the cook.
Not sure I can afford/justify an egg/kamado this time round, are they really any better than a sheet metal box? Surely it's all technique?