Althought I really have enjoyed using my small GOSM gasser, and will continue to use it for certain items(ABT's, etc.), I have been missing the charcoal taste of bbq smoked using lump charcoal. I was even adding lump to my cast iron pan at the bottom of the GOSM to see if that would do it, but some chicken wings I smoked on my Weber kettle was the kicker. I did some side by side on the gasser, and the Weber, and the difference was night and day to my guests and my taste buds. I test drove a WSM for a couple months this past summer, and liked it, but the price tag wasnt something I could get at the time, so the GOSM was a good addition at the right price. So for x-mas my mom is getting me a WSM 18.5", and I am going into Chicago to pick it up this Saturday. She would have gotten me the 22", but I didnt want to hit her up for that much $$$ for a present. THe only bad thing is I cant open it up and use it til x-mas eve... gonna be a long month looking at it in the box... As a side trip I am going to Peoria Meat Packing in Chicago, they have a retail store attached to the processing plant, and have great prices, and selection of pork, and other items, mainly pork. They sell whole pigs if you pre-order a day ahead of time, and the retail meat is in a cold room, laid out so you can pick through the stacks of spares, bb's, butts, sides of pork, snouts, heads, etc. Customers have to wear plastic gloves. I plan on getting some spares, and a couple boxes of hot links.