I previously had an old Redi-Smoke & asked for a new smoker for a present (more like a Bradley or at least the Cajun). My family got me a 'Old Smokey', which is just the newer version of what I had. This one at least has a temp adjustment; however, I am still having the problem of too much steam & not enough SMOKEY FLAVOR (and it states not used any liquid). I brought a thermometer to add, as I personally think it's totally missing the 'slow cook'...even at the lowest temp. I thought I had read previously about someone drilling holes for better smoke; but, I can't find the info. I really like a crust & smoke ring, but nothing comes close. Since I no longer live in Texas, I crave Texas style brisket. The last time I cooked it, I blackened the brisket on the grill, which was an improvement. However, I smoke (or at least try) chicken, pork, cornbread, etc. Pls HELP!