kado style eggs are great for smokes like pork shoulder, ribs, etc., but not as practical for burgers, steaks, etc. IMHO. They take a bit of time to get going and produce a lot of smoke. You'll end up smelling like a chimney sweep if you are just grilling, but the good will be good.

Bradley smokers are good for smoking and the convenience. You can get a good smoke without smelling like a chimney sweep because of the feding mechanism. No grilling though.

I use a gas grill for grilling and the egg for smoking.