Thanks to this thread, I got a BBE a couple 6 months back for $99; I've since seen a straggler or two at various Aldi's in my AO marked down to $49(!), but oh well...

That said, I've used the hell out of this thing thus far, and couldn't be happier! I've done briskets (13 hours, temp held perfect at 225 the whole time with literally no adjustments after initial setup!), at least a dozen whole racks of ribs, pork shoulders/picnic roasts, whole chickens, etc. This thing works great for low and slow smoking.

It also shines as a grill. Perfectly seared burgers, b/s chicken thighs, ribeyes, everything!

If I'm doing a long, sustained smoke, I put a child's basketball size pile of hard lump in the bottom, with some hickory (or whatever desired flavor wood) chips dispersed evenly through the pile, and light one small edge of the pile with a blow torch. Set both dials to 2/ or 2 1/2, depending on the weather, and go inside and finish prepping whatever is going on the egg. By the time I come back outside, it's at a perfect 225/250. I line the included offset pan with foil, add water, then just wait until whatever I'm making gets to the desired temperature. Easy peasy.

For grilling and searing, I put a pyramid of lump off center on the grate, the amount varying on how much I'm cooking, and light the top of the pile with both dials wide open. By the time I come back with whatever I'm throwing on, it's usually right around 650.

This thing is versatile, efficient, and damn easy to use! When I'm done grilling or smoking, I will usually crank both dials and let it go for 15 minutes so that it cleans itself spotless. After that, close both dials completely, and the grill is usually out within an hour or two. And there's always charcoal left. For the money, this thing is amazing.

For the more adventurous types, you can do smoked cheeses and water on this baby as well. Yes, water.

To smoke cheese or water, I take an old soup can, drill a 5/8" hole in the bottom, fill it 1/4 of the way with hickory, mesquite, etc. chips, and stick an old soldering iron through the hole. Set the cheeses on drying racks and stack as high as desired. For water, set a pyrex bowl as high as you can get it. After 45 minutes or so, the soldering iron will have heated the chips enough to start pouring off gobs of thick, cold, flavorful smoke. Cheese is usually done after 20 minutes or so from the onset of the initial smoke, water takes about an hour. Once your water is done "smoking", I pour it into an ice tray, and freeze it. Once it's frozen, I transfer it to a double thick freezer bag (you probably don't want to smoke impregnate everything else in your freezer). Take a cube of your smoked ice, add some bitters, an orange and lemon peel, maybe a cherry, and top it off with your favorite rye or bourbon. Smoked old fashioned! Pairs perfect with a nice cigar and a hound at your feet.

Thanks for the recommendation @vid1900