Like pitmaster Harry Soo says, “everything in barbecue is a three-hour argument.” So here’s my $0.02, fwiw:
What’s your price point and how much room do you have? If $1000-1500 or more and no space limits, I’d say get a good steel offset with thick metal with good welds. The metal thickness is important for holding in heat, and welds are important for preventing leaks that will let air in and wreak havoc on your ability to hold temp. They’ll be a learning curve with building a fire/holding temp in an offset, but the bbq flavor they produce is hard to beat.
In my case, since I’m not kf.c 1%, I went with a 22” Weber Smokey Mountain ($400 on Amazon). Had it six years and love it. Simple to use, holds 225-250 rock solid for hours (I set it up, get it to temp, go to bed, and wake up with it still at temp), and produces great barbecue. It can hold a full packer brisket (I’ve done up to 20#) without trimming and full slabs of spares without pinwheeling or cutting them to fit. Upper and lower cooking chambers, so you can smoke six pork shoulders for a church get together if needed.
Like others have said, though, kamado’s are a good option due to versatility: sear the heck out of burgers and steaks, cook a pizza or bake bread, and go low & slow for barbecue.