I started with a PBC and, later, added a 22.5" WSM to the arsenal. At this point, I don't use the PBC anymore. In my experience, the food I cook on the WSM simply tastes better. I used to make a caveat that the PBC did really well on ribs and chicken. But, frankly, the ribs I do on the WSM turn out better. And for chicken, I can get great results on the WSM or a Weber Kettle. I really need to sell the PBC. It's a good little cooker and I credit it for getting me into smoking meats after many a fail on a cheap, big box, offset.