Thanks to all that have added input. Still need to see Costco's, but A BGE is likely in our future. The Mrs is staying updated on this thread - one of our next questions is the base. Go with the basic? Upgrade to the "console" model? Build one? Any more input will also be appreciated.
Build one.
LOVE smoked bologna. I buy mine clear down in Haubstadt at Dewig meats, best bologna in the world!I have both the BGE in size small and the Primo large. I built a table that houses both of them side by side for cooking ease. I have to say they each function almost identical and the only reason I went with the Primo was its "Oval" shape. It makes cooking ribs easier (for me anyway). I usually throw on a pork shoulder on the egg and several racks of ribs on the Primo and way you go. One accessory I have found to be priceless for cooking/smoking whole turkeys is a tool called a "turkey cannon" it holds the bird in a somewhat upright position and had room to put any fluid you'd like to add in the internal tube. I use a combo of beer and fruit juices occasionally. I agree with most others on here about fueling these only with BGE chuck or Royal Oak lump. Another thing I must add that someone showed me was smoking real "beef bologna". It is amazing. You don't buy the slices of bologna, you have the meat counter cut you off about 3 or 4 pounds in one chunk. I initially thought this sounded terrible...but I was completely surprised. The bologna takes the smoke fantastic and makes great appetizers for the crew while you're waiting on a long slow cook...like you can have with pork butts or ribs. Gives onlookers something to eat so they leave me and the smoker alone!