I bought the larger smoker of the two. Its is a very simple smoker, easy to use from novice to experienced. I only use the top three grills, as the bottom grill get to hot, so throw potatoes on it. I also bent the vent tabs so I can control the air flow better. My best time to smoke is over night with temps around 160 degrees, which require refilling the water pan once during the night. The cast iron smoke pan is plenty suffiecent. I use apple wood limbs, and fill the rest to capacity with Hickory chips soaked in water. Must be wet to smolder properly. I get about 4 hours of smoke, which is suffecient for a good smoke flavor. In the water pan, i cut up three apples into quarters and put that in the water for enhanced flavor.
After using this smoker for two seasons, very happy with the smoker. It does what its intended to do, and my neighbors love it, as they get some great eating too.
Note: smoking foods require attendance, and patience, as it is a low temp method of cooking. I always have a jug of water, and stainless steel pans sitting on top of the smoker, with tongs and brushs. I paint brush works great for brushing marinate on the meat etc. I also us a meat temp guage to monitor the meat. Nothing worse than under cooked port, or meat over cooked and dry. So enjoy your cooking, it is a fun hobby, and one your friends and family will enjoy.
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