That's what I have.
I originally bought the "Super Pro" model (without the Side Fire Box), and used that for 2 years, both grilling and smoking with the "offset" smoking method. Last week, I bought the SFB and mounted that to my grill, effectively turning it into the "Smokin' Pro".
I love it. I have 5 kids, plus my other half, to cook for. This grill offers me quite a bit of space to cook with. You can even get a rotisserie attachment, if you want. I'm contemplating doing that next year, then I can smoke a couple big turkeys at once.
The only quality issues I have are:
The fire grate and ash pan for the grill seem to rust a bit. I may have to replace that in a year or two. The grate itself doesn't hold to really high heat. When I'm burning wood, and a lot of it, the bars that support the coals/wood will warp.
There are a few small maintenance things. I've found I have to tighten many of the nuts and bolts at the start of the season. Also, since the cooking grates are cast iron, it's not a good idea to let them sit unused for any length of time outdoors. As long as you're using them weekly, no problem. But, come winter, store your grill however you normally do, but I'd bring the grates themselves indoors, preferably inside the house. I just wrap mine in brown paper bags, and store them somewhere where the kids won't get to them. This will help prevent rusting. If you smoke some meat, you'll really build up a good seasoning on the grates. I also like to move the grates around, say, take the right hand-grate out, slide everything to the right, and place the right-hand grate in the left-hand slot. I'll also swap front and back on the grates, and sometimes flip them upside-down or right-side up. As long as you brush the build-up off the grates with a brass-bristled grill brush, you'll keep the majority of the gunk off your grates.
I've found that you don't need a LOT of charcoal to cook with in this grill, considering it's size. I use charcoal starters to get my charcoal going. I used to use two charcoal starters, full. I've since found that depending on the amount of food I'm cooking, one charcoal starter, or both starters filled about 2/3 full, will work great. I drop the fire grate all the way down, to cook, and keep the lid closed. I can maintain 300 degrees F for 30 - 45 minutes easily like this. I spread the coals out to keep them evenly spaced on the fire grate, but, it's not full enough that all the coals are touching. Trust me, it will work.
The versatility, flavor, and ease of use are what set the BGE appart from all others. imo.
