Kevin, you'll be happy with a #2! I would also add that the SI gave me the first "true" taste of wood smoke! I now consider the particular smoke flavor just like any other spice...it's matched to the meat, and balanced. I can definitely tell the difference in different woods, and know which ones compliment which meat (at least for my tastes). Charcoal definitely masks the true flavors, making it hard to differentiate between the closer woods (like cherry and maple, for example). You can still tell the more bold woods (hickory, mesquite), but you lose some of the subtle nuances of the milder woods.