Chad has a Gator (BK).... as do I. I do alot of charity cooking with Bob on a CK/King Gator. (we are cooking for the United way Charity Bartender event tonight @ Breit's Stein and Deli -- you should come down and see it action.)I've got several pics of food in ours in the "Smoker Question" thread from the last couple days. Might search on it. Chad has posted several times too I know.
As a side note -- If you talked to someone other than Bob at the royal, you were probably talking to me! I always help Bob man the booth at the Royal, since he sponsors me with a cooker during comp. season every year.
At any rate - They are a great stick burner, and you can also do a charcoal basket mod, and get nice long burns that way as well. They are very versatile.
On the oven:
The oven is a great add -- with the dampers shut, it will cook at 80-100 degrees hotter than the smoker chamber -- so you can cook potatoes, beans, etc. If you open the dampers fully, it draws air in through the door, and maintains about a 200 degree space for holding/warming. If you do any catering at all, the oven is priceless.
Gas Burner add - we use the burner at Kooker's Kare, and it makes things easy, but it does go through propane in a hurry. We've drained a tank in a cook several times.
Here is a link to one of the threads on the Kingfisher.... Chad had a good thread going for when he bought his also.
http://www.bbq-brethren.com/forum/showthread.php?t=14050&highlight=Gator