Thanks for the info on Earthstones and the Green Egg. As for Klose, I sometimes wonder if special R&R tracks are made for him in Texas for some of his incredible BBQs. Your pictures, Bill, show well. And I have the highest regard for ceramic interior, Aaron. If I had an outside BBQ area, it would have a slow cooker crockpot in it somewhere due to its amazing efficiency and moist results. I've seen the earthstones on the web before. I'm always amazed at the 1,000 - 1,700 lb deliveries for the small residential styles. It looks like they use mostly alumnia content (80%).
I recently saw a fired oven where the food moves around in a circular fashion around out skirts of the interior and past the fire. It stops for your feed and forms a rotisseri for beer butt chicken, while meeting the handling for pizza at 800F all in one. I'm thinking about making my own with some help from a friend and research from Amici's in Mtn View (they are not all the same) and maybe A16. If I could get my favorite outer edge from Amici's with that circular motion, I'd be cookin' full time (instead of just 75% like now).
One thing about cue' at home is that you can make it according to your taste and texture. Some prefer the Kansas City saucy style, while others prefer the vinegar and mustard pulled pork of East and South Carolinas, or strong characterization of Texas, while others swear by the outskirts of Memphis for their ribs. And then there's all the cue that exists in all those other states. Like the myriad of styles of Pizza (Chicago, NY, etc.), I love em all when done right. BUT most of all, I like mine.
As for pizza, my greatest praise was when my brother-in-law who's lived in NY his whole life (and is up there in age), said that the Brooklyn pizzas can eat their hearts out. And he ain't a real nice guy. Ask me for the home-made recipe that I was using for my NY style 6 months ago, and I can only tell you that I wasn't messing with a starter (I get plenty of taste with a multi-day old dough with different ingredients) and moved it around my 600F oven with a screen to get it exact. Other than that, who knows. BUT with his complaint about a recent burnt pizza, and weaker teeth, I think I just had the home court advantage at the moment.
Our past is made up of people who had little more than an oil drum to make their BBQ, and their favorite days were bragging rights at local churches when they had their week-long occasional feasts. I walked into a club the other day and saw an older German member smoking a whole pig over a pit that he had created on the dirt ground over in the corner. He was using a rotisserie that was held up by a couple of welded bars and some herbed branches to oil it. The pig had come from a farm down below San Jose. We also a well-made BBQ from a local vendor that requires me to crank on the handle to get the height that I want. It's lined with fire brick; but people who use it are not smart enough to take care of it. I prefer my oil drum style at home with the smoke moving from left to right. I got it from BBQ Galore-- heavier gauge than Home Depot styles; but simple. I place the heat on grates for oxygen, and keep the ashes removed after use. Other than the oils, it will always look new.