A pellet grill has a clean burning fire. Nothing is better than a clean burning fire. You are coming from a WSM so you are used to charcoal and smoldering wood chunks.
Many a new pellet grill owner comes from pits that did not have clean burning fires and most are used to "oversmoked" foods. Pellet grills these days have come up with programming ways to get more smoke production at lower smoking temps. 180-225 range.
I am not a big fan of smoke tubes. They just let chips or pellets smolder. Smoldering chips or pellets are not clean smoke.
These days, if I am not running my offset (The Smoke can manage a fire
), I only use my pellet grill. Nothing beats wood.
You can cook anything in a pellet grill you can do on your WSM or oven in the house. Smoked pot roast and mac and cheese are insanely good off of pellet grill.
You will taste more of your seasonings and your meat when you have a clean burning fire. Smoke should be a component of your final flavor, not the main act.
I think you will love a Blazin pellet grill. Everyone here that has one speaks very highly of them. You will have a built in support group of pellet owners.
Also consider all the different flavor profiles you can come up with by mixing different pellets together.....................