I've only had the chance to use the Smokenator a few times and like it so far. Definitely need to play around with it some more. Not sure if I would get the boss's permission for a second grill just to install the PartyQ, but I know what you're saying. It wasn't my intention to get the red one, but lucked out and got it NIB for a great price on Kijiji (CL isn't big where I live). The person I got it from had won it from a liquor store (it has Grand Marnier logo on the handles, you can see in first picture posted). The second photo shows the first steak to go on the grill, nice shiny grates. 3rd photo was first time with the Smokenator, bacon wrapped smoked pork tenderloin. 4th picture is my pizza oven setup. I've tweaked it a bit since then and have a second grate above the main pizza stone with a second pizza stone on it to get some downward radiant heat. I found a local guy online who had made a up a few collars for his kettle for pizza and grabbed it for $20. 5th picture is a pizza result. Last picture is the spatchcocked turkey I did for Christmas the week before last. My first time doing this. I misjudged the effect of the outdoor temperature a bit, it was -6C (20F) and I thought it would have more effect, so the turkey go slightly overdone (not much though) but turned out great besides that.
Thanks for the tips so far.