I finally got to use the new GOSM yesterday. Kept it pretty cheap and simple since it was my first time out with it or anything like it. I smoked a 3lb. chuck roast and a couple pounds of Italian sausage. I also tossed in a basket of onoins, peppers, and mushrooms. I can't think of anything bad to say about the GOSM so far. I thought the smoke flavor was normal and I had about a 1/4 inch smoke ring on the roast. Temps were very easy to control (very calm day here) and once it started smoking it made perfect smoke the whole time. I only wish I could get pics on here to prove these claims. :oops: I'm gonna kick it up a notch next weekend and do a couple butts for pulled pork and maybe some beans. Might be cole slaw, I gotta alot of time to change my mind on the sides between now and then. I'm also gonna try the baking pan next weekend. I used the cast iron box that came with it when I cooked and on Sat. when I seasoned it. The main issue I personally have with the box is if you need to add more wood chunks it is a real pain. I had bought a baking pan, but I wanted to use it basically like it came a time or two so I would know the difference the pan made myself. That cast box is a clean up pain too. That thing holds heat like crazy. Not really pain I guess just slow to get everything cooled down and HOT to handle. Do you have to run your heat higher when you don't use the cast wood box? That is what I figure might be the downside to the pan. Oh well, I'll hush up and go lay down for a while now.