Hey Chris,
I think Al's point comes from a position of already knowing a bit about BBQ. Fire control on a pellet cooker is pretty simple apart from when things go wrong.
But you're right, seasonings, spices, processes and knowing when meat is cooked just right is the main thing. Even in competition, these are the things that really matter. Pellets vs charcoal can be an interesting debate with avid fans on both sides. Some argue pellets take the fun out of it and are less involved, some can't understand how anyone would use charcoal after trying pellets
I'm really on the fence, there's pros and cons to both but my interest lies more in flavours and processes. I think pellets are great for consistency and you can't beat them in winter because you can spend less time at the cooker. There's no doubt you can turn out some great food with them too. I'm never likely to be pellet only but I can see me investing in a larger Traeger or a Fast Eddy at some point especially if I do a bit of catering in order to fund competition entries.
IMHO it's a matter of cook how you want on a cooker you like that gives the end product you enjoy. Whether it's a £20 UDS or a £3k FEC its about the cook not the cooker.