Been smoking using a barrel New Braunfield charcoal smoker for a couple of years, but I have finally given that up; I broke down and just purchased a Dual Fuel Masterbuilt smoker that I minimally modded (RTV gasket around the door) and calibrated the thermometer. Just seasoned and then ran my first smoked beef ribs and chicken quarters that are a class above what I had been doing the past 5 years. It was easy, had a great smoke ring (used a cast iron pan for the chips just placed ON TOP of the supplied chip pan). Did I mention it was easy? I used to almost dread getting up so early to set up the barrel smoker and fight with it all day to only get a so-so smoke. This time, the temp was on the money at 225 for nearly the entire session (other than for the chicken to finish in the oven at 420 for a crispy skin). I will be lurking about. See ya'll.