Curious how you liked the Traeger compared to the Kamado?
I definitely like it for smoking.
When I got the Kamado, I was ditching my propane cabinet smoker and my wretched old gasser that was way past its prime. So I need "one grill to rule them all", and I was deciding between Kamado and Pellet for that grill. I determined that the Kamado was going to be more versatile, with its ability to get high direct heat for searing, which IMHO is the sort spot for pellet grills.
Smoking on a Kamado is great, in that if you have it dialed in well, it'll hold a temperature rock solid like nothing else. However, I don't think it gives all that much smoke flavor because you're basically building a TINY charcoal fire and barely smouldering your smoking wood, in order to keep that Kamado in the 225-275 range. If you're having issues with leaky gaskets, or if you get a flare-up from dripping fat, or basically anything else that affects your fire, though, the temp can creep. My gaskets get somewhat abused from high-heat cooking, so it's something I always have to watch. And set up is a lot more difficult--I usually light the grill 1-2 hours before I plan to put the meat on, in order to make sure my temps are perfectly dialed in and stable. Granted, that's overkill, but I am a perfectionist.
The Traeger is true set & forget, which is nice. The flavor on both the ribs and the short ribs I did yesterday was great, so I don't think there was anything lost in translation. It's not quite as rock-solid temp-wise as the kamado, I did see it fluctuating in the 240-270 range when I had it at the 225 set point... Part of that could be that it's an older model that I got secondhand. I also learned on the ribs that it does have hot spots, so when loading it with 3 racks of ribs I'm going to have to rotate them occasionally for even cooking. The rack in the back definitely got more heat than the others. But it's easier to set up and just get to smoking than the kamado, and it takes care of the temp control for you. Just plug it in, turn it on, and in 15 minutes you're set up and cooking.
I think that the Traeger, going forward, might be my primary smoker, whereas the Kamados will be my primary grills. The Kamado does high direct heat MUCH better than the Traeger, so anything that needs a sear is best on the Kamado. For smoking, the Traeger is at the very least equal to the Kamado in flavor, possibly slightly better smoke flavor since the fire needs to be stronger and is based on the wood pellets instead of the primary heat source being charcoal. But the Traeger wins on simplicity for smoking by far.
So... Both great at what they do. I definitely feel that for grilling, my decision back in 2014 to get the Kamado is validated. It's a better grill, and it's capable of doing everything. But for smoking, the Traeger is just easier with no loss [and potentially a very slight gain] in quality or taste.