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Hello TopHat, While I do not know who else has a 32 besides Susan, I can tell you about my experiences with a 32. I do burgers, hot dogs, steaks, low and slows, pizzas, reverse sears, indirects, directs as well as other things with the 32. When used, it is normally for preparing food for about 14 people (90% adults) and growing. I do not use a basket splitter and really do not use as much fuel (lump / extruded coconut) as I anticipated due to the size of the 32. The 32 is used an average of 4 days/nights per week regardless of the season. I thought that I would need a blower to regulate temps, but quickly realized that I did not with the 32. It is a well designed and very efficient grill/oven/smoker or whatever you would like to call it. As strange as it sounds, I am contemplating acquiring an additional 32! You will be pleased with the 23 or 32. Just remember "It is better to have and not need than to need and not have" when it comes to these beauties. Good luck!

Answer to myself: "The simplest answer to this question is: Sure! But you'd be crazy to do it! Cedar is a kind of wood that has a lot of resin (oils) directly in the wood itself. This makes it perfect for building or shingles for your house because it takes forever to rot. However, as a source of smoke for smoked meat products, it is really nasty. If you use cedar as the source of smoke for your smoking efforts you'll end up with a meat product that tastes pretty much like turpentine. Not only will it be impossible to eat, it will probably be at least a little toxic. The same is true for any other wood that is in the "Evergreen" category - Pine, spruce, fir, hemlock, redwood and others." The pizza was good!!