The BIG GREEN EGG is my suggestion. Lump charcoal, gets up to close to 800 degrees, and its in my custom outdoor kitchen. Nothing I have ever tried, or have seen, comes close to the big green egg. It's more expensive than a weber but imo, well worth it! Both are great units I just prefer a lump charcoal vs propane for taste etc. My brothers wife is a world class chef out of Paris and she turned me on to the big green egg (BGE). To sum it up, if I were to explain to you the taste of a steak, for example, on the BGE it would be like me trying to explain the color red to a blind person. Good luck.
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