Pros: Plenty of room, removable racks, propane burner
Cons: Wood chip tray is poor design, doors leak, hard to control low temps in below 30° weather
Ok the wood chip tray, put charcoal in it to block the flames hitting the chips. Charcoal will also help maintain a constant temp in the smoker, and save on the propane usage. I use the propane on high to start the charcoal, once the charcoal has taken to heating I will add the food , water, and chips. At this time the knob for the propane is at low. Allow time for the internal temp to build, this will tell you if it is necessary to turn the propane up. Often I keep my propane on low and add a few more pieces of charcoal during water tray filling.
As for the water tray, it is small. I usually have to fill it every 2 hrs. However put a second tray on the lowest rack and you've doubled your usable water time.
I will be getting wood stove door gasket and adding it to my smoker, though Masterbuilt says it is to leak by design and NOT t add the gasket.
I honestly cant get enough of this thing, as well as everyone who knows me because they will get a random call to come over and have dinner.