Always wanted a smoker and ended up buying a CampChef 24 and converted it to natural gas.
My first attempt was a chicken that came out great so I defrosted a big venison roast and tried my hand at a bacon mat, smoked it until internal was 140 and out came the most delicious piece of venison I have had. It cut and ate like prime rib - very moist. The bacon didn't crisp but I didn't expect it to either.
Then I decided to try Jerky with some Elk and Venison and both came out great. Joined the forum to get more info and learn all I can. Obviously a hunter and really want to get into my own processing and making sausage, summer sausage (pepperoni), etc.... I really like the versatility of the natural gas smoker, I can be smoking in less than 20 mins and time is important to me, using a all-wood smoker always seemed like so much work and effort and this affords me the flexibility to smoke without to much hassle. Have a wireless 2-probe sensor and one I get my temp dialed in the smoker really is very low maintenance.
Also looking for info on mods, especially about sealing doors better to keep the smoke going vertical and not out the sides of the doors.
Here are some pics of my first attempts