I have a green egg (pretty much the same as the kamado) and love it. My favorite cooking method for steaks is reverse sear which is cooking at relatively low temp until internal is with 5-10 degrees and then cranking the egg of to ~700 degrees to finish it off. I don't think you can do that on a pellet grill. I also just like the more hands on feeling of the egg...starting the fire, choosing the wood to add, managing the temperature, etc.

I also have a Webber Nat Gas Grill which I still use if I need something quick and easy but using the egg is a lot more fun.

Here is a thread on the Green Egg that I started here (it was moved to dining buzz after a couple of days).

http://www.flyertalk.com/forum/dinin...r-similar.html