Pros: Efficient, accurate, set and forget easy, built like a tank
Cons: Need to put ot on a table, can't do two Boston Butts at once
I had a Brinkman wood-fired smoker, then a Brinkman Electric, then a Big Green Egg. I gave them all away once I got this. This is a Rolls Royce compared to those Chevys. Yes, it's expensive, and yes, it's worth it. I have smoked cheeses, vegetables, salmon, trout, prime rib, turkey chicken, beef and pork ribs, brisket, and Boston butt. For all except cheeses it is pretty much set and forget. Cheeses take some finesse here in the Arizona summer, but I have been successful in this also. Construction is awesone, it's made in USA, and insulation is fantastic. I use it in 30 degrees and I use it in 100 degrees, and performance is always perfect.