Re: Coleman "Smoke Machine"to Larry Maddock-The smoker is an upright "bullet" type smoker/grille. The propane burner is, of coarse, in the very bottom with a rack directly obove it for the lava rocks. Directly above that rack is the rack for the water pan. There are two meat racks, one right above the water-pan, very close to it, with the other at the very top right under the lid. All the racks are round, approx. 12-16 inches in diam. I have smoked some pork ribs and a pork roast so far, and both turned out pretty good. My only trouble so far is that I seem to have a problem making enough smoke without getting my smoker temp. too high. If my smoker temp. is around 220, I seem to have trouble keeping the smoke coming. I took the burner apart, and found a fuzzy spider nest partially blocking the gas nozzle going into the burner. I haven't had another chance to use it yet, cuz I'm out of gas...I also find that the meat on the rack directly above the water pan seems to cook slower than the meat on the very top rack, and is also more moist. Am I doing something wrong? Thanks!!