I have a horizon offset charcoal smoker that I also use as my primary grill. Charcoal isn't too bad on time, just make sure you use a chimney. I've never bought into charcoal over powering meat flavor as long as you set up your air dampers correctly to let it flow out easy. Gas is better for convenience and searing, but falls up short IMO in the long smokes and forming the much loved bark as well. My dad has a wood pellet traeger and it works well for a set and forget type of mentality, but the smoke flavor always seems more mild off these. It is also extremely difficult to get a good direct searing hot spot on it.
Back to my offset. I bought it at bass pro for about $850. I love the thing. Just keep it out of the elements (rain) and it should outlive you. The sucker is 1/4" steel all the way around and fully welded. It has very little leakage if any and holds heat well. Like all offsets, it does have a temperature gradient where stuff closer to the firebox cooks faster. Horizon makes a convection plate you can buy direct from them to counter this, but after using it a few times without one, you Learn how to use it to your advantage. There are very few negatives about it. It does weigh a ton.... And charcoal as mentioned isn't instant heat like gas, but people make too much out of that really. You learn to plan ahead. I have the 16" (I think) variety. They also make a larger one but I've fed about 50 people off pulled pork from mine and don't really feel the need to do more.
Every setup comes with pros and cons, but you really ought to decide if you want charcoal, wood pellet, gas, or hybrid first. Then look for how thick the steel is (better heat retention), how good the seals on your joints are (less leakage), how many/where/design of air dampers (smoke/heat control), and the warrenty on it. $1000 can buy you a nice setup.
Let me know if you get a horizon or anything really. I'd love to share some tips on breaking it in and what not. BBQ is a bit of a hobby of mine.