Pros: large, double walled construction, tank mount, large water pan
Cons: Chip pan beneath water pan, Door temp sensor way off, Airflow and temperature issues
I received this smoker last father's day, and I have used it to smoke a lot of pork butts, briskets and some poultry. When I first seasoned it I mapped the temperature in the unit with a wireless temp probe, and found that when empty that the temperature varied greatly throughout the cabinet. The door temperature gage read anywhere from 20-40 degrees low. The louvers and the back-plane mounted damper do not seem to manage airflow correctly. The vents on the two sides and back draw air in which is heated and then passes out the back. When empty the higher racks toward the front were significantly cooler. I have also found a great sensitivity to any breeze(not a small issue on the high plains of Texas). This necessitated me building "fort smoker"(junk piled around to create wind breaks), to protect the vents. This coupled with using my wireless temp probe has allowed me to produce some very good smokes, and I am very happy with it. Smoking briskets for 16+ hours, only involves adding water to the pan every couple of hours or so, and chips maybe once.