Okay, last year I bought a Brinkmann smoker and did a bunch with it but found it hard to control temps even after multiple tin foil modifications. I also slapped together a 250 gal reverse flow smoker that I enjoy doing whole hogs on but is a little much to fire up for just a couple of people to drool over. I'm wondering how the WSM compares to a BGE as far as temp control and finished product. I've had smoked meat off the BGE and it was excellent and once up to temp it didn't have to be touched until the meat was done which I found very impressive. I was also wondering if the WSM was capable of getting up to temp to do smoked pizza on.