Pros: Temp control, Temp Probe, Build quality, easy clean, easy to use, great q, All stainless
Cons: Stand costs an extra $360, Heavy, too expensive to be a starter
I've learned over the years about what I call "training appliances" My first real understanding of it was in BBQ's. I went with the cheaper models until I finally got my Weber. That is outlasting everything I've ever bought. My Mom and Wife got me a Masterbuilt 30" from QVC because I wanted to get into smoking meat. Great little unit. Cleaning is a pain though, the seal started coming off after a year, the capacity was too small for the department q I wanted to do, etc. So after a ton of research I plunked down 2K for this smoker and cart, cold-smoke baffle and a nice cover. Now, people may say using a full electric is cheating, but I'm not one to tend a fire all night long. I've gotten cold smoked cheese down just as well as pastrami, brisket and ribs. It always comes out good. 4-5 ounces of wood gives me about 4 good hours of smoke, then about another two of faint tbs. This holds temp like a champ, the probe works great for setting for temperature, and even goes into a hold mode. I love it, and can easily do four 12lb briskets or about 40 lbs of tuna.