I have a fishing buddy who like me shares a lot of his smoked product when we go fishing. He recently gave me a small chunk of smoked salmon which was pretty oily as compared to my dry salmon but I still liked it. Asked him what type of smoker he has and it is apparently a Cook Shack SM045 which runs around $1200. Seriously? I've done some research here and there doesn't seem to be too much chatter about this brand (Well duh!, how many of us could afford one?). Yes, I see they are double walled, well insulated with an electronic controller on top. Interesting that the only vent hole is a tiny one on top designed really for the probe wire. So how does the smoke vent out soon enough without becoming stale in the smoker? Where's the intake vent?
Just wonder if anyone has experience with these units.