David
I did some Cedar Planked Salmon with a Dijon glaze 2 weeks ago for something different, now everyone wants to buy cedar planks and put them on their gasser.
Problem with demonstrating a WSM is that I am always opening it to show people - they taste the food and say "Ohh! that’s fantastic" and them buy a gasser purely for the convenience.
I don't know what it is like in the USA now but here everyone is busy being busy, the roses don't get smelt and many of the niceties of life are bypassed.
I just as guilty of this than many others, I have a 45 hr/week job, my own (successful) 10- 20 hr/week business and I demonstrate BBQs for Weber of a Saturday. A gasser is my choice for the convenience also.
However, I always apply the 3 foot rule with the WSM – anyone that comes within 3 foot of me, I tell them about the WSM and how good it is.
Regards