As others have said - there are lots of opinions, largely based on the person's particular experiences with their Traeger. I have two (2) Timberlines 1300's. The first one had a paint issue on the bottom of the barrel area on the side. After not a lot of discussion with Traeger, they sent a brand new one and hence I have both.
The new Timberlines are really expensive, and while I would certainly take one if gifted, I am happy with what I have. And while you may think that you don't need it for large cooks, you'd be surprised what you may want to do in the future. And even doing a couple of rib racks, chicken, some seafood or Boston but and the room goes quickly.
I haven't use my gasser since I got the Traeger - I use the Grill Grates and/or cast iron skillets to sear when needed, and I don't mind using a few more pellets to get it up to 500. With having two (2) units, I usually use the first one for higher temps, but that's just the way it worked out.
I have been leaning towards getting a Blackstone griddle to do hibachi/stir-fry/smashburger etc., but haven't pulled the trigger on that yet.
Good luck!