Pros: Simple, reliable
Cons: Lack of an adjustable temperature control, constructed of lighter gauge metal, doesn't get hot enough to cook a good steak
I've owned this model of Traeger grill for 7 or 8 years, and I cook on it almost every night year-round. I cook chicken, skirt steak, tri-tip every week, and pork ribs and pulled pork fairly regularly. All of these come out great. I've cooked regular steaks like rib eyes on it, but I prefer them done at a higher heat, this unit only gets up to about 450 degrees on high.
Over the years I've replaced the ignition rod ("hot rod") probably 4 or 5 times. With daily use they seem to last a year to 18 months -- which I think is OK. I had to replace the fire pot once, and will probably need to do that again this year. That part is under-built in my opinion. I replaced the controller twice, once under warranty when the smoker was about 10 months old and wouldn't regulate the heat properly, and again last year when it just died. The internal baffles are light weight sheetmetal, they work OK but warped from the heat and rust.
Anything I can cook on "smoke" for a long period of time, at a steady 225 degrees, comes out great. Pork shoulder, baby backs, spare ribs, fatties. Smoked chicken is OK, but the temp is too low to consistently get a good bite-through on the skin. I've ruined several briskets on this, that's probably on me, although I think they should be cooked a little hotter than 225.
Overall I like this unit, but for what a new one costs it should really be made of a little heavier metal for heat retention, and I'd say the adjustable temperature control is a must-have (assuming it does what it claims). I;m thinking seriously about upgrading to a Yoder soon.