I’m coming from a Big Green Egg looking for old guy easier. I don’t care if I ever cook another brisket. I cook Pork Butt, ribs, steak, chicken whole and parts, Thanksgiving turkey, hamburgers, tube meats, occasional prime rib roast. Can you help me decide between a 410 and 380 X. Could I expect differences in food flavor? Ready to cook start up times (I’m used to an hour or more for the BGE) Can the 380 X hold at 225 for hours? Any thing else you think is different from the 410 to the 380 X other than $100 more in price. Thanks for you inputs.