The problem with mine is temps. I know it's not really designed to be a smoker, just marketed as one. It was an impulse purchase after watching Primal Grill with Steven Raichlen all day. I've still tried to smoke on it numerous times since I picked it up about a month or so ago.
I can't keep the temps down low enough and the end result is cooked meat, but nowhere near as tender as I'd like or as it should be. I run it with the exhaust completely closed and I use a piece of foil to block off the gaps between the ash pan and the bottom of the barrel. Still runs 250 - 300 on the lid thermometer. I'm sure it must be much easier controlling temps with the external firebox (especially if there is a damper). The plus with mine is, running it with the exhaust closed is almost like the mod I've seen on other smokers to get the exhaust pipe inlet below the cooking grate.
I don't have pics of mine, but here's a link and a pic off their site:
Edit: moved image to photobucket
Edited by my87csx481 - 6/30/10 at 6:20pm