I also have a large Weber kettle for when the other one is too big or I just want to grill quicker (grilling, barbecue, and smoking are different methods - if you think its all "barbecue" grab a Steven Raichlen book, or read his website a little, even half an hour there will make you a better outdoor cook).
I was at my daughter's friend's house recently, and I watched as the dad was assembling a gas Weber that he'd gotten on line. Of course I offered help, but didn't push when he preferred to take a break and have some tea. Still I felt really bad for him, gas seems simpler, at first, but it doesn't do as good a job, unless you really play with it, and it winds up taking longer to get better quality cooking. A Weber kettle, a chimney starter, lump charcoal, and some wood chunks (not chips or dust, chunks) are really all most folks need to make great food.
That said, we are talking Kamado styles, which are trying generally to do too much or show off that someone can have more than a Weber, the Primo is by far the best design. Most people really don't need a Kamado though, if going for the high heat temperatures of 300oC+ that they can achieve, it's likely for pizza or bread, it's rare to cook meats at that temperature, so get a decent wood pizza oven instead. If using to cook long and slow, which is better for most barbecue, the Weber will generally work if you know what you are doing and it's not dead of winter. If just using to grill food, the Weber is a better machine, due to size, speed, access, cleaning, and control.
Many folks buy more barbecue than they need with out doing the research first, leading to less enjoyment and use. Unless you fairly frequently have eight or more hours to dedicate to your barbecuing, or just have money to burn, get the Weber.
My big machine: https://langbbqsmokers.com/smoker-co...-deluxe-patio/
My recommended reading: http://barbecuebible.com/techniques/
My dream machine: https://www.grillworksusa.com/#home-1-section