I have been looking at the table top unit for some time. I do not mix food on the grill at the same time. My wife likes salmon and I do not. The small tabletop unit is perfect for that. It also would take less charcoal to run. I think it might be good for briquettes for searing meat. I like to "reverse sear", where you smoke the steak for 30-45 minutes at 225 then do a pan sear. I would PREFER a grill sear. Use the small one to sear for 30-45 seconds a side to finish each steak.
The other issues I'm now finding with a lot of the "cheaper" kamados, they do not have a removeable ash tray. You need to pull the bowl to clean out the ashes. With this being the case, there is a cheaper alternative out there for a 13" on Amazon (Aoxun) that is about $115+$30 shipping.
The other alternative is the Char-Griller metal egg for $149. It is table top and has a 14" grid. And the metal bottom ash tray removes. My first kamado was a Char-Griller, but the larger version. These are metal in metal with fiberglass insulation. So both cheaper and a lot lighter, but still fully functional kamado.