I have owned and used the 44241G2 (44") for about 2 years now and love it! I had been using the 2 cooking grates and the 2 jerk grates for smoking anything from chickens, to turkeys, to pork butt, to ribs. I found cleaning the jerky grates a bit more difficult than the cooking grates so I order more cooking grates. Now I'll have 5 cooking grates and the capacity to smoke 15 racks of ribs! On a side note, I've not used the rib grate after reading that it doesn't smoke/cook the ribs as well since a lot of the fat drips away before flavoring the meat, plus I think cleaning the thing would be fairly difficult.
I've done no modifications to the smoker but am interested to learn what others might have done.
One bit of strangeness about the smoker is that I suspect they redesigned the water pan after creating the owner's manual because the owner's manual shows a fairly large water pan that would directly slide into the side supports. What I have a smaller pan that sits in a metal grate that slides into the side supports. Has anyone questioned that? Initially, I thought that I'd rather have the larger pan so it would catch all of the drippings and keep the wood boxes clean, but I suspect something like that would block the smoke from rising to the meat. Anyone have any comments about that?
I use a large tin foil pan and it covers the entire bottom of the smoker, it hold 2 gallons of water, when done I throw it out...easy clean up! I have also added 1/8" x 1/2" nomex to seal the 2 doors