Nothing sears like a SmokeFire. That’s even compared to MAK and Memphis. However, mine came with more headaches than it was worth and I now own a MAK. The MAK can grill pretty decently, but you have to remove flame zone covers and it helps to use their sear grate. The Weber all you had to do was turn up the dial.
My SmokeFire issues were all firmware/software. I removed the finger guard, lubed the hopper with food safe silicone spray and only used Weber pellets (though Lumberjack should work the same) to avoid flameouts. I never had a grease fire as I always used drip pans on low and slow. Usually I cooked LnS on the upper rack with a pan on the main grate.
Mine would just not regulate temp well. One cook it would be spot on, the next it would be off 75° high or low depending on its mood. Food probes would freeze mid cook. When reverse searing one day it would go from 225 to 525 in less than 10 minutes. The next, the temp would stay at 225 for 20 minutes and then finally decide to start rising. My pellet grill is my busy/lazy grill and I need one that I know what it’s going to do 99% of the time. Predictably less than half the time wasn’t acceptable to me. I patiently tried to wait it out for 9 months hoping Weber would get it together, but then moved on. The food was some of the best I’ve had from a pellet grill, but the MAK has been just as good since. It would be hard to go back to a Traeger or Camp Chef though after realizing the differences some pellet grills can have with smoke flavor.