Decades ago when we got married, we got a Weber kettle for a wedding present. I was young and ign'ant and just didn't get it, so it remained unused for several years. One day I finally unpacked it, bought some baby back ribs and went to town. Holy cow! I could hardly believe hot good they were. We've been using the weber kettle ever since. At one point we did get a gas grill which taught me how important the charcoal is. Had it for years and we're still on the first tank of propane. About all I use it for is roasting corn. It puts out plenty of heat to do that. A couple days ago I made some pulled pork, using hickory chips and apple wood on the briquettes. That came out really well too. The meat was fist size chunks of boneless pork labeled as rib trimmings and only cost $1.39/lb. So I've decided to take it to the next level and get a Weber Smokey Mountain (er, WSM ) I won't get rid of the kettle 'cause I'm sure it will still be better for stuff like shrimp, steak and marinated roasted potatoes (*) but when it comes to smoking, I think the WSM will open up a lot more possibilities. I had to remove a box elder so I looked up whether I could use that for smoking and (as it is a maple) I can. I also have cherry and black walnut to trim so there is an additional source for smoking wood. I'll keep an eye out for oak and maybe even hickory storm damage and contact local orchards for apple and that should pretty well round out my wood supply. -walter (*) Marinate potato chunks in a mix of Italian dressing and Poupon mustard with Hungarian paprika and black or white pepper to taste and then roast on a kettle using the indirect method with fairly high heat. MMMmmm!