I guess I'm joining the discussion a little late but it's not like you really need any advice on how to cook (per the spot on comments about your brisket skills last year). I do, however, find that the more I play with other "cooking platforms" the more I like the results you get with a (an?) UDS using split wood or charcoal. The only issue is that I'm too old and lazy to tend one so I go to my "set and forget" cookers (PBC, OBS, & SRG) for most things.