I'm also in the market for one. I got two good friends that have them for comps and they love them. All they do is start with a chimney full and then fill the box with both the chimney and unlit charcoal. They use sand in the water pan and also purchased the heat diverter. Adjust the vent to about 1/4 on the bottom and it will hold 250 for around 7 hours. One of them cooks all 4 meats in comps by staggering them and the other uses two pits.
At only 110lbs, it will be a nice addition to my old 222 Stumps with only two usable shelves.