Rocky: That one's a "Kamado Joe", which differs from the BGE in that the exterior ceramic wall is twice as thick. I've used it a couple of times to do "low and slow" cooking.

I like to add wood as I go (hence the pile of wood chunks next to the smoker), the kamado style grills don't make that easy.

Also, the water dish in the WSM does a wonderful job of regulating the temp, keeping it in the 220-250 range.