I used only gas during the 90s, a big hulking grill I built from a 55 gal drum and a "tobacco burner". (I was living in E. NC when I built it, they use burners similar to fish fryers to heat the barns they cure the tobacco in) Did the Weber kettle for 10 or so years, until the one I had pretty much fell apart. I have one of these cool looking dual chamber cookers/smokers. I thought that it was an awesome idea until I got it, then realized that it was really too big for a fire in the small chamber and the meat in the other, except for actual low temperature smoking like sausage or bacon. The temperature doesn't get hot enough for shoulders/butts. Even with the fire at one end of the large chamber and the meat at the other, the fire has to be pretty large to keep it hot enough to not spoil the meat.
Ended up being pretty disappointed in it.