Ready to Leave BGE Behind - I need some help deciding

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I like to smoke fish once in awhile too and have used several different cookers and configurations. How about a plain Weber Kettle, possibly with a SNS. ? You sound like you could make about any cooker work. Good luck and have fun with it! Be sure to let us know your decision.

[mug15]

I have loved my BGE for over 15 years, and "sold" a few to friends over that time. I have used this site for recipes mainly, but have also been educated about a lot of things just by reading the free site (I have been a paying customer for some time to support what I viewed as great and worthy work, but I was not much of a user of the discussions here - just did not take the time).

I moved from Atlanta to Las Vegas 5 years ago, and finally fully retired a bit ago (so I expect to be more active here). I have always had trouble getting good quality hardwood charcoal here in the middle of the desert. Also I got a crack on the outside (year 2 - and it took them about two months to replace it) and I just now noticed the fire box has cracked - likely due to the harsh weather (Very dry obv. and a bit warm in the summer, but it also gets surprisingly cold at times in the winter).

After reading Meathead on the benefit of briquets, I have decided to get several dedicated cookers. I will get a gasser for convenience and a dedicated charcoal grill for steaks, burgers, etc. I also love to smoke pork and poultry (who doesn't?) but I also want to expand my fish smoking to more than salmon. So the help I need is picking 2 smokers (one for meat and one for fish).

I just decided after some serious reading and video watching that I want to get a WSM - it was a close call as all you PBC fans here are compelling, but the temp control issue was the key for me (I was a big fan of overnight cooks on the BGE but I'm old and need my sleep!). Is this thinking flawed? For bigger groups I have started a brisket overnight, moved it to an inside oven in the AM, then done ribs for 5-6 hours on the BGE for an afternoon party. I assume it would be the same drill on a WSM or PBC? I only need that a few times a year btw.

But my real question is what's best for a fish smoker - or should I just get a PBC for meat and use the WSM for fish?

Thanks in advance for any feedback.