I've been trying to figure out what makes the PBC as good as I hear they are. Two differences I see between the PBC and my WSMs is that the WSMs always have something that catches the drippings that come off the meat and the meat hangs in the PBC. I will note that the Weber gassers have baffles (Flavorizer bars in Weber speak) that burn off the drippings to contribute to the flavor.
I think I need to try a cook with no water pan and let the juices hit the coals and sizzle. I might even try hanging something.