I got it for 35. CB, how do you keep the airflow going on them. I find it always puts a damper on the fire when the lid gets closed just like on the sjg's.
When I first got the grill I would bank the coals on half of the charcoal grate with an air intake on each end of the cluster of coals. This worked ok, but not great. Recently I began banking the coals with one of the intake vents directly behind the coals. When cooking at low-medium temps I close the air intake opposite the coals & only adjust the intake directly behind the coals to make fine adjustments. When setting up the kettle this way you get pretty good airflow from the intake, through the coals & chips, across the indirect cooking side and out the lid vent (above the indirect side of the grill). If I want high heat I open both intake vents and let the temps soar. They never seem to climb as quickly or as high as the kettles with One Touch vents, but it is sufficient. I've also learned to load more coal than I initially expected to have to use, almost as much as on a 22", because the space between the charcoal & food grates is pretty deep. If not, it can be difficult to get high temps.
In my opinion, the SJPs cook a little different from the other kettles because of the vent design, but once you learn their nuances they are pretty straightforward. I find that I really appreciate being able to take my SJP just about anywhere, including camping, vacations, the park, a friends house, etc. Unlike my SJS, it has plenty of space for two zone cooking, but is still highly portable. Mine may not get much use, but I'd have a hard time parting ways with it.