had only a smokey joe for years, upgraded to 22.5 weber gold with the ash catcher. been hot smokin 2-3 times a week for almost a year now. mainly do whole chickens, pork ribs(spares - trimmed and untrimmed) and baby backs), tri tip, sausages, baseball steaks. I wanna try some smaller sized pork shoulder soon too.
i have the charcoal baskets which are kinds cool, and the weber 7416 chimney starter. one day i might wanna get the WSM.