I have a Weber OTG...22.5"...and I love it. There isn't a better grill to learn the basics of heat and smoke. I like to split the charcoal grate in half with a hickory split, lump on one side and a foil drip pan on the other; and use different woods on the lump for my smoke (the split always gives it some hickory). Then I just keep the exhaust vent over the meat so even though I'm cooking with indirect heat...the smoke has to travel right over what I'm cooking. Yep...love it!
Papa Q...Burnin Hickory in North Carolina
Homebuilt 30"x45" Offset Reverse Flow Wood Burner, 22.5" OTG, 22.5 OTS, Cast Iron Hibachi Grill