I looked at both too and decided the horizontal grates in the
WSM was a familiar style of cooking, plus I liked the capacity and flexibility of the
WSM. I use it no differently than an oven.
One of my daughters is in town and she requested my homemade pizza. The biga for the dough is fermenting as I type. I'm taking half a day off from work so I'll fire up the
WSM when I get home to smoke some homemade sausage meatballs, each about 3" round, to use on the pizza. I make enough dough for two loaves of bread and four 15" pizzas. I will smoke the meatballs hot and fast, about 400F, leave the smoker hot, then throw on a pizza in the
WSM. It will be a first but I'm curious how smoked pizza will taste!