I now have a new upright LP smoker that my wife gave me for Christmas and this one looks to be a big upgrade. It has two doors so I can adjust the burner/wood chips and water without opening up the meat compartment. And it has two LP burners so I suspect I can have tighter control over temp.
I ran a test smoke over the weekend and verified that I need to get some high temp seals for the doors--most of the smoke eacapes there. So that's on order now, and then I think I'll be set to give it a whirl.
Looking for suggestions on some "first-cooks" from this forum. All I have made so far is pulled pork, which we love. I've never tried chicken, brisket, turkey, fish, or really anything else.
Glad to join the group and hope to learn something from y'all.