I've had mine for a few weeks now and it's really convenient for me. I can come home from work and use it for a weeknight meal.
It came with the wheel kit, a cover, the recipe book and the gloves. I keep it out on the back deck through the summer and will clean it good and bring it in for the winter.
It holds temperature great and doesnt leak smoke. This is a very sturdy and well built unit.
I have a couple issues that are minor in nature and hopefully someone can help with them. First, I've read on some previous forums here about the vent position. I usually keep it closed to half open but i'm gathering that this may be the wrong thing to do. People here say to keep it full open. I'm gonna do that from now on but hopefully a more experienced individual can give me some tips and maybe some reasoning behind this.
Second, The smoker has an 800 watt element in it. I dont seem to be able to get my wood chips to burn down to ash in the tray. I think I am wasting wood chips because they are staying black with only a little ash on them by the time I'm done. I could use some help with this or is this the way it is designed to work. I only fill the tube half way and dump them in, so i dont think I am using too much. I also use dry chips straight from the bag. I tried soaking them one time and was not pleased with the results.
I've done burgers, wings, a meatloaf and the results were excellent. It was definitely worth the price and cleanup is fairly easy. Masterbuilt recommends wrapping the metal drip tray and the water pan with foil and so do I. Also, wipe it down with a solution of apple cider vinegar and water at a 50/50 mix. Masterbuilt also has plenty of how-to videos on their website.
I almost forgot, a good investment would be a Bradley rack. The wires are closer together and keeps food like meatloaves and burgers from sinking down around the wire racks that came with it. Also used for fish and small vegetables.