Just listened to the Homer 2 show and wanted to throw my nickel's worth in. I own a Weber Smokey Mountain "Bullet" and love it. Of course, I am a 2-Weber owner with a 22 1/2" kettle I've had for almost 10-years, a Weber Gas Grill and the WSM. As for resources on the internet, I go to http://virtualweberbullet.com/ for all things barbeque.
If I could afford a Big Green Egg I'd have one. I happen to like the vertical smoker because it has a small footprint on my deck and does a great job. I've done seveal 18-hours smokes to make pulled-pork and it delivers. I also have a smoker transmitting thermometer (Maverick RediCheck http://www.amazon.com/Maverick-RediChek ... B0000DIU49).
On a separate note, I do not fill the water pan with anything except foil and a slightly smaller terra cotta pot base also wrapped in foil. Once I get temp set with the vents (which are a very sensitive without the water as a heat sink) my charcoal can ALMOST make it 18 hours. or so.
BBQ and homebrew...love it.
