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Title: For Serious Smokers Only
Review: Am on my second unit, BIG fan for over 15 years. Makes pulled pork (10 hour smoked Boston Butt) that brings tears to people's eyes, and have won cooking competitions with short smoked salmon (brined, rubbed, smoked for 45 minutes) that comes out incredibly flavorful. I use a probe thermometer to monitor interior temp which keeps very constant. Adding wood chips is a bit clumsy at first (lifting the whole stack) but once you get the groove going, not a big deal. Have done 10 pounds salmon or 25 pounds pork in one session, so this is a crowd pleaser as well. Some parts will have to replaced (e.g. stone pumice pan)but holds up very well for price.
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