Yeah, it's a nice rig...I really like it. I will say that with the additional cost of the SV24 vs a widebody GOSM......well, depending on where/when you but it, you have to figure in rack spaces, number & type of racks included, and the stainless door/water pan. So, it's kind of 6's...for alot less cash, you lose out on the stainless...the stainless pan does clean-up pretty easy and I have not used any liner in it...I'm kind of wary of placing foil that close to a flame anyway.
If you can't swing the cash, but really want to go bigger...the GOSM's not a bad smoker either.
I did notice one advantage between the GOSM and the SV24 for the cold jerky smoke: infinate adjustment of the burner in the WARM settings. I could pull the burner flame down to where I would have sworn it would go out...but it held onto that short blue (~3/16") flame...I have no need to install a needle valve mod for burner control, so that's a nice benefit.
I was able to run chamber temps down to approx. 70* F above ambient with a light breeze getting to the smoker. That's a pretty fine line, but my SV 24 can walk on it.
Here's a near full load of jerky with another add-on rack mod for 5 full double rack positions @http://www.smokingmeatforums.com/for...threadid=82514