A bit to unpack here. Going back to first principles, "smoke" is the product of incomplete combustion, or pyrolysis in the absence of sufficient oxygen. When "smoke" condenses on a cold object (eg a piece of meat), a lot of toxic chemicals form, including creosote. You are actually trying to prevent that happening. In an offset smoker, the way to get a clean burn with little "smoke" is a hot fire, with plenty of oxygen and small pieces of wood. That's a lot of chopping and tending to the fire. The logical conclusion to this approach is a pellet pooper - extra small pieces, plenty of oxygen and nice and hot crucible. If you have a fire that produces a lot of smoke, your meat will taste of bushfire and will be really quite toxic.
By comparison, what you want instead is the flavour of the essential oil in the smoking wood, without the "smoke" / creosote. For example, you want your lamb have the taste of rosemary essential oil rather than bushfire. To do that, you need to place the rosemary somewhere where the essential oils will evaporate so they can condense on the meat - you don't necessarily want to burn / pyrolyse the rosemary itself. This is the essence of the "thin blue line" that smokers are always chasing - flavour without the bushfire.
You can do this by just placing the rosemary (or whatever smoke wood flavour you are chasing) on the grill above your charcoal in the kettle, so that it doesn't touch the fire. A pellet pooper will do the same for you because it burns cleanly, evaporating the right amount of essential oils from the pellets as they make their way into the crucible. Using an offset by comparison requires a commitment to constant tending of fire / temps when most competition BBQ types just find it easier and better to use pellets. GMG pellet poopers allow a couple of options for searing but keep in mind it might just be easier to use your Webers for that - there isn't much advantage a pellet pooper brings to the searing function. You can buy things like Grill Grates for searing bigger pieces if you like though.
GMGs have a pretty good rep. The only real disadvantages of pellets used to be the cost of the pellets (and the BBQ!) in Oz but I am a few years out of date on that. Personally, I prefer insulated metal kamados due to their fuel efficiency and versatility (from smoking to searing to pizza with ease) without burning the smoking wood - just place it somewhere where the essential oils will evaporate instead. If money is no object, for me the piece de resistance is a Komodo Kamado... they're a work of art and priced accordingly!