As said in another reply, I have two of these smokers and use them daily. I load 4 butts (6-7#), 1 ham (14#) and a brisket (6-7#). With the smoker cold I load the meat, about 8pm, put in about 1/2 cup of soaked chips, set the temp at 210°, close the vent with just a small hole open and let it...
Name's Butch, from west Kentucky. I cook for a bbq vendor locally five nights a week plus working a full time job. Lovin it. I have already scoured the forums to find pointers and believe this is the place to be.
I own two of these 30" cookers and have raised them up on home built stands, removing the small drip pan and placing buckets underneath. I'm smoking 60# of meat daily for a bbq stand. Scrape off the solids at the top and dump the rest down the drain.
I have a sandwich shop and cook daily on three MasterBuilt electric water smokers. I simply load up the box full of butt and ribs, charge the wood tray and set it for 210° for 12 hours and go to bed. Hope this helps.