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I have a Weber with the Rotisserie. I use it from time to time. Chicken, Leg of Lamb...I take the bone out, make Lamb Stock with it and use the Stock for Rice Piliaf (Golden Raisins, Pine Nuts, Parsley). Pork Roasts and Prime Rib.

I also had a Water Smoker...Which did good stuff too..but I wasn't thrilled with the way it worked...always was down on my knees fooling with the fire.

When my Drum rusted out in the bottom (10 years) I decided to buy the New Braunfels Bandera (Wallyworld for $250). what I liked about it was the fact that not only did you have an offset firebox for indirect heat (looks like a Filing Cabinet with a Firebox on the side) but also a water pan in the bottom to creat moisture. Ribs, Salmon, Cheese, Chicken, Sausage all come out great with the thing. However Pork or Brisket either hasn't cooked or drys out...It was recommended to try a drip pan to help keep the moisture for Roasts.

But as always we are looking to try new things....I have looked at the Big Green Egg BBQ's (They were called Kamodo's back in the day) ...Oh at least 20 years ago..and have always wondered how well they worked, they intrigued me..I had always looked but never purchased, never wanting to spend the money. So finaly desire and curosity has won out, especially after some of the boyz on this Board raved about them. So now I am giving the THINGY a try.