[VincentVega]

I agree 100%

From another forum

It's the Weber Smokey Mountain cooker. Works on the same principal as the BGE. Comes in two sizes 18.5" and 22". Holds the same amount or more food as the BGE. You can sear in them without damage to the cooker. Sure you can get the BGE to 1000+ degrees but why? The only advantage the BGE has over the Weber is heat retention.
The ceramic of the BGE will obviously retain the heat better and longer than the sheetmetal of the Weber. This will really only factor in on long smokes. Say pulled pork, brisket etc. and only in the cooler fall and winter months.

The Weber will get the job done it will just use a bit more fuel in the colder climates during long cooks.
I have heard that the Weber will hold temp for 12+ hours using the minion method of heating.
You can get the Weber for about $700 less than the BGE which will buy alot of charcoal.
Someone said the BGE has good marketing behind it. I agree.