Favorites are:
for simplicity and ease of use: electric Cuban sandwich press, cast iron and propane grill. Turn the knob, it heats up, you sear, it’s done. The Cuban sandwich press has a unique feature of cooking two sides at once. Not sure how much difference that makes, but it’s neat. Only reason I don’t use it more is that I don’t use it enough to keep it that handy. Cast iron and the grill are always at hand.
For flavor: Santa Maria burning barrel staves and fruit wood branches, or El Cheapo grill burning Lazzari mesquite lump.
Searzall is good, but it’s a commitment It’s slow. I actually like my searzall better for non sous vide stuff. All the crap I used to use a creme brulee torch for, 2/3 of that, I now use the searzall for.
900F +/- ish WFO is is great, but you have to plan in advance. Way in advance. That’s minimum 45 minutes heat up time after the fire stabilizes. You’re talking an hour fifteen plus.
The charcoal chimney, messy. When it comes to blowing the ash off the coals, Alton Brown must have the world’s most powerful hair drier for the hair he hasn’t had for at least a decade or he dries his hair with a gas turbine exhaust, because even a leaf blower left ash and grit behind that fell onto the steak.