Webers are good, but not what they used to be. I doubt any of today's Webers will last 13 years. My last gas grill purchase was a Napoleon - high end job made in Canada. Damn fine grill with 4 burners, and infrared rotisserie and it's hooked to the natural gas line at my house, so no propane cylinders...... but it doesn't do what my smokers do.
If I want low 'n slow (pork butt, ribs, brisket), it's going to be charcoal and most likely on one of my Weber Smoky Mountain cookers (i.e. the Weber bullet) with various types of wood chunks.
If I want hotter and faster for things like chicken breast, burgers, pizza or grilled veggies, roasted red peppers, casseroles, cornbread, it's the Napoleon.
I still have my Weber Silver (3 burner) and it works great. I use it for smaller jobs or when I need to cook simultaneously at different temps.
For steaks, I want rippin' @ss hot. I use the Weber kettle grill and big ole pile of charcoal and sear the poot out of them. Let's see, I'm up to 5 grills and that doesn't count the baby Weber I take camping.
But on to the Green Egg. My brother has one and loves it. He makes great food on it and always uses lump coal. It just seems.. I don't know.. fussy. A lot of trouble for something that doesn't need to cook long. In short, if you're only going to have one grill, I'd go with the Weber or a high end gas grill for convenience. But they will never deliver what you can get from using charcoal.
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