I think it depends on how much and how often you want to play with your fire and what your fuel and fuel efficiency preferences are - and whether any of those considerations outweigh flavor for you.
I've not cooked on all of these but I had the same question a while back. My research indicated that from the flavor perspective, offsets are generally considered to be capable of giving the best flavor, with gravity feeds being capable of approaching offsets, and then cabinets. Note that I said "capable" since all of these are capable of putting out terrible food and someone that's good with a cabinet can put out better food than an inexperienced or crappy cook using an offset.
The offset requires you to maintain the fire with regular feedings - fun for some, work for others. Definitely not set and forget. It also will go thru the most fuel.
The gravity fed cookers are almost set and forget if you're using a temperature controller, but you have to watch out for fuel bridging in the chute. Be prepared to go thru a lot of charcoal.
The cabinet smokers are more set and forget than the gravity feeds if you're using a temperature controller and they're the most fuel efficient.
While I really wanted an offset (I like to play with fire!), I ended up getting a gravity fed, primarily because I didn't want to sit up all night to tend to an offset. Mine will go thru 15 lbs or more of charcoal for a long low and slow cook of 12 to 16 hours - I usually run at 200° overnight to minimize the risk of running out of fuel and then bump up to 225°-275° in the morning depending on where I'm at in the stall.
I've also been experimenting with using a minimal amount of charcoal to preheat the smoker and get the fire burning and then dropping splits down the chute to fuel most of the cook in an attempt to get closer to offset flavor. This gives a bit more puffs of dirty smoke than the prescribed charcoal in the chute and wood chunks in the ash bin method but it's not too bad.
I'm also trying hotter cooks to get the cook done during the day and then doing a heated hold overnight since I don't sleep well during an overnight cook. Since I picked the gravity fed to avoid tending an offset all night, the lack of good sleep sort of defeats that reason. If my hotter and fast-ish experiments work out, I'll be looking for an offset next spring. I've done two of these experiments with pork butts and have been very happy with the results. Gotta try a brisket or two now.