Dan I know you seen a lot of ProQ's there, and the reason was there for a time they were dirt cheap and almost everyone got one just because. I have to tell you I have an 18 and a 22" wsm and a 20" proQ and I would not get rid of either one of my WSMs. The are a great proven smoking machine. I think a lot of people that use proQs will tell ya they do have to keep an eye on them, well at least I do with mine. With the wsm's they are much more efficient in my opinion. With that said I would go for what Dave said one 22 and a barrel. Barrels are great and they put out some great food to. I am one of the ones as Jaybird puts it puter geeks and I also have a stoker which you will have to pry from my cold dead hands, for me it make it even easier. and more consistent.
that's my 2 cents for what its worth
And of course, I am in the minority and totally disagree. We havent used our WSM in almost a year and now cook exclusively on our Pro Q's. We've
never had a problem and I'd have to say that we have them pretty well dialed-in right now. We rarely have to keep an eye on our Pro Q's now that we have them all figured out. That being said, it did take us a few cooks to figure them out.
There are a minority out there that just dont like the Pro Q's, two on this forum come to mind immediately. I say no problem and to each their own. Hey, like I said, I'll take a Pro Q over a WSM any day of the week. I think it really just comes down to what YOU are comfortable cooking on.