I have both & I almost always use the SRG.
As others say, "it is just more versatile".
On a side note I cooked chicken in the SRG a couple of nights ago, & before I realized it the IT had reached 212 F.
I figured it would be pretty dry, but actually it was as juicy as any I have ever cooked.
I don't think you can ruin chicken in an SRG (or a Big Easy)!!
Having said that, You will find a pretty big difference in the price of the two. If price is not a consideration, I suggest going with the SRG.