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I've owned both as well. Sold the BGE and kept the WSM. Smoke at least once a week, grill 3-4 times a week on my performer. Love the Webers!

Great looking pie. I have found the best way to get high temps is to use a combination of kingsford blue and oak splits. I have gotten temps up high enough to do pizza in about 4-6 minutes.

Although I love my brisket with its natural juices the first day, on day two I usually put in a pan and add enough home made bbq sauce to make for a nice sandwich.

I love smoque, 3850 n. pulaski, Chicago, IL Great brisket and pulled pork. Limited menu but all great stuff. www.smoquebbq.com