OK, I did it, after researching smokers till my eyes bled, I went with the Trailmaster LE.. I ordered it from Home Depot and they delivered it 8 days later. The box was beat to S_ _t so I was concerned the smoker might be damaged, but upon unpacking i t everything was in perfect condition. Assembled it in 2 1/2 hours the following day, using high temp silicon on every bolt, nut, and seam. I also installed 2 additional temp gauges at the grate level while I had it in the shop. Cured it that same day, and smoked my first chicken the following day.
I"ll have to work on the fuel loading as I had a hard time maintaining 220 degrees during the smoke. I live in Colorado at 7500 feet and as soon as a little afternoon front moved in dropping the outside temps by 20 degrees,( 85-65 in 20 minutes is pretty standard weather around here), the temperature of the smoker dropped the same amount?? The chicken never did reach 165 degrees so I tossed it in the oven for 20 minutes and it turned out just right with great smoke flavor.
I'll smoke a few more chickens for practice before moving on to more expensive meats, but I'm excited and can't wait for that learning curve to kick in.
One question for you Ol' Pros out there...is there much difference in the brands on the wood charcoal? Is Cowboy brand any better that a generic brand for maintaining heat and length of burning time?? I'm staying away from the "Briquette" style charcoal and just burning the real stuff, but it sure seems like I'm going through a lot of it on every cook.
Thanks, Kirk