I've been smoking meat for about 10-12 years now, mainly briskets. I just started doing whole chickens in the last 2 years or so after I got my new-to-me smoker. It was my grandfathers pit that he had custom built and I got it after he passed. It was definately a step up from my old smoker. It is an offset firebox but there is only about an inch wide opening along the top edge between the firebox and the smoke box. I happily stumbled upon this forum while looking for some info for this coming weekend. I'm smoking a brisket, 2 beer can chickens, and some sausage for a get together this weekend. I'll try and remember to get a few pics for the "q-view" and post them next week.