How many people will you usually cook for? Only 2? Any specific requirements for direct vs indirect heat? Types of food: simple sausages and stuff or indeed multi-hour roasts?
I see a lot of people buying expensive grills and doing multi-hour roasts, dry rub and all, but if you ask me, nothing beats direct heat over charcoal doing some nice fatty meats quickly, max 1 hour.
I’ve extensively used a Big Green Egg minimax, and while it’s very impressive, my Weber Smokey Joe performs as well for the food I cook, and is easier to manouver as well as quicker to set up. If I were to upgrade now, I might look into something like this: Asado/Santa-Maria style grill
From your previous buying decisions I have a feeling you will go for the one with the best specs. My only advice would then be to think about practical issues. For example, grilling outside is often an impromptu decision, or when it is planned ahead, the warm weather always discourages me from being very active. I’d want a grill that accomodates me in that behaviour.
