That would be my chief concern as well. The Traeger has a dial that is used to control the pellet feed, which controls the heat. The lower end models have three settings and the higher end models offer continuous adjustment. This weekend I smoked a pull-pork butt and a brisket at the low setting was dead on 200 for about 30 hours between the two meet cuts.
I'm looking into grills at the moment as well. These two are on my list, as well as something that has an infrared heating option. I've narrowed these down to one of the Napoleon Grill models. At this point, I'm leaning towards one of the Napoleon's, but have to wait until some remodeling is finished, like yourself