I'm happy to find this forum, especially the great build pics, and surprised to see how long it's been around for.
To date I've run some ~9hour pork necks, a few spatchcocked brined chickens and a handful of pastramis in a Hark single door gas model, and pretty happy with the results.
Oh, and bacon wrapped meatloaf came out really well too. And I've had good results with venison backstraps, in a pastrami style rub, sliced thin and served like a cured meat.
I'm looking for a charcoal smoker now, since the mini WSM caught my eye recently, but parts and prices are painful here in Australia.
All recommendations are welcomed.