Yeller: In days gone by the OJ was a standard and it's an OK smoker but with a series of owners and cost cutting practices, the metal thickness and the heat/smoke leaks leads to problems controlling temperature. I started out with a smoking Joe from Walmart & put a lot into it sealing the leaks and installing plates to even out the temperature. It was learning experience and I cooked a lot of good stuff on it but you can also cook good product over a fire pit in the ground!! Anyway, after a while I gave up and sold the unit and bought a Lang. The Lang is a solid mid priced cooker and the difference is the thickness of the metal. The thicker the metal the better it holds the heat and the easier it is to control the temperature. I had a few manufacturing problems with the unit (that's why it mid range) but I fixed them and added some stuff (fire bricks, chimney extension etc) to improve the efficiency.
Would I buy another SJ or a OJ -- probably not. Would I buy another Lang -- maybe. If I had the money I'd buy a Peoria Custom Cooker, which is in the $3000 range (with shipping).
I also have a Weber 22.5 kettle, which my wife uses for chicken. I wouldn't ditch either the Weber or the Komodo. Both are great cookers and can be used for different products. I also have a Pit Barrel Cooker, which I use for ribs, fish.