Bodbob,
I have a medium BGE that I've owned for over 25 years and I decided to buy a medium (#2) Smokin-It smoker to do smoked fish. My short comment is that I really like my SI and these days actually use it more than my BGE. I made one modification to the smoker after cooking with it a couple times, and that was to add an Auber PID. It let me control the temperature far better than the built-in thermostat and to exceed 250º for cooking things like chicken.
Ribs come out great in this smoker as does smoked pork. I haven't tried brisket yet, but I definitely will the next time I see a packer brisket on sale.
I agree hardily with the advice you've received from others in this string about being careful about using too much wood in your SI. Over-smoking makes anything bitter. I use maple to smoke blue fish, king fish and mackerel and they all taste great with just one piece of wood. For ribs, two pieces of wood (I like cherry, hickory or pecan) will last an entire smoke and impart just the right flavor.
BTW, the recipe for ribs is easy. For St. Louis ribs, put them in an un-preheated smoker (the ribs should be room temperature) and cook them at 230º for 5 1/2 hours before using
the bend test to check for doneness. For baby back ribs, use the same method but cook them for 4 1/2 hours. I don't use water while smoking and I don't wrap my ribs and they come out pull-off-the-bone tender. These will be the best ribs you've ever eaten! If you do this recipe on your BGE, pre-heat the pit before putting the ribs on, but the temperature and timing is the same.
I hope you follow through and buy a Smokin-It smoker. I've dealt with the owners and find that they are really focused on quality and customer service. You'll be making a smart investment.