Sam's had on sale for $249, so thought it was time to try. Seasoned with cherry sawdust/chips from the wood shop,
300 deg + for over an hour, after wiping down with veggie oil. Had a good size loin that I had brined for 12 days, so thought this would be a good tryout. Filled both chip pans with water soaked dust/chip mixture, and could not get any smoke until I got temp way above 300. (digital thermometer hanging from sausage rack. Right now, I have one chip pan smoking, and one burner on medium. Temp holding between 225 - 250. pretty nice smoke. Chip pans are supposed to be ceramic coated, but the paint burnt off the inside bottom during seasoning, and this thing sure does need a door seal. I'll post more as this progresses.