I went to a buddies house on Sunday as he was doing a trial run for the Lenexa BBQ in a few weeks. I've been wanting to get a new smoker but undecided on what to get. He was using a smoker called 'The Good Ones', you can check them out at www.thegood-one.com, he was using the Patio 30 model. What I liked about it was the firebox was in the front and the meat racks were above and offset to the back of the firebox. There is a baffle between the firebox and meat to help control temp. My buddy pretty much put the charcoal/wood in and about 20 minutes later after adjusting vents/damper, the temp was held at 225. It stayed at 225 for easily 3-4 hours without adding any coals, just a few wood chunks here and there. Has anyone seen any smokers built this same way? I like the fact that the firebox is rather large and spans the entire meat section. i would think those basic offset smokers with the firebox on the side would create a 'hotspot' right where the heat comes into the meat racks. Wouldn't you have to rotate what you are cooking because of the hotspots? Just wonder what everyone thought, before I drop some 'bones' on a new smoker want to see what everyone thinks of the offset and the 'hotspot' issue.