I live in central California and never empty my pellet eaters either. Clearly not Florida, but even in the rainy season I don't have problems.
One thing I love about pellets is the ability to smoke very low (I usually smoke about 170 degrees). Meat doesn't dry out, great flavor. We usually smoke brisket for about 8-12 hours and finish in a closed roaster (to get it hot enough).
One drawback of pellet smokers is that they use pellets for heat and smoke, which are inversely related. The hotter you burn, the less smoke you get. I can get my Louisiana smoker (from Danson) up to 600 degrees if I want - but no flavor at all.
If you want to look at a pellet smoker that might be a good fit for your concern, you might look at the camp chef. Its a less expensive brand, but they have a really nice pellet dump feature that would make cleaning pellets out much less of a chore. I talk to them every year at trade shows and they are innovating like crazy. Their early smokers were nothing special, but they just keep getting better and better (no, I don't work for them or even own one of their smokers, but I might).
I own/owned a bunch of pellet smokers - I love the yoder, love the danson, liked my IPT (but not made any more), dislike trager (dislike the company-they try to scare users by threatening their warranty coverage if you use any pellets other than from Trager), but I think you might want to look at camp chef .