Pellet machines have fans forcing outside air into the crucible for combustion. This steady stream of air may become smokey, but it still has to have a way to get back out.
Smokers have to smoke.
Plus, I wouldn't be too quick to judge the design. The classic fireplace or steel drum smoker design is for the smoke to only move up. So you place the smoke "stack" at the highest point. The early Traegers worked this way.
But if you put the exhaust at the lid, the smoke goes up from the middle, hits the top wall, then curves to the back to go out at the lid joint. If that joint is shaped to favor that down-but-outward path, you can minimize the amount of smoke that follows the physically shorter path from the crucible direct out to the lid joint so that the "path of least resistance" actually becomes longer. That longer path means the smoke spends more time in the chamber, and makes an added "pass" across your meat as well, giving more smoke flavor. That can be particularly attractive in pellet grills, which are frequently faulted for not having enough smoke flavor. I think that's what traeger is now doing with the Ironwood. I'm maybe not understanding, but it sounds like the Silverton works similarly, and the trapezoidal lid design may actually be superior to the round for this.
Plus, I'd really dig that cabinet underneath!
You may want to verify (don't trust me!) but I think Costco allows you to return things, like smokers, even when they've been used. If so, why don't you try a cook? If you don't like the result, take it back and say "Bad design...the food is awful".
