I have a BW Chubby and I really like it - for shorter cooks. I cook with higher heat (270-350) so I'll cooks ribs, chicken, smaller chucks, etc. on it in a heartbeat. If I'm just cooking a butt I'll fire up the UDS so as to get a longer burn without having to replenish coals. I think there are charcoal baskets you can get for the BW to get a longer burn, but I haven't looked into that. The BW will hold temps like crazy - they're great cookers.
I like the idea of 2 cookers (I have around 10
) - that way you don't have to fire up a big cooker to cook one thing, and as you mentioned, you can have different things going on at the same time and at different temps if you like. Another option to throw out there is a Chubby and a UDS. If you don't feel like fooling with what it takes to build a UDS you can get a kit from Big Poppa Smokers and all you have to do is assemble it.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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