While the smoker itself provides a large volume of room for food, it suffers from two major issues:

1) The bottom base has no way of attaching to the body.  When carrying, you have to bend down all the way and grab hold of the base... and it's just... awkward.  You're telling me you couldn't add a simple couple latches so I could carry with the side handles?  Nevermind, I'll custom add them myself....  sheesh.  What good is a vinyl cover if you go to grab it by the handles and only half of it comes along?

2) It will lose heat with the slightest breeze.  The temperature fluctuations will add significant time to cooking.  I had to fashion a wall of materials together to prevent a very, VERY light breeze from dropping temperatures up to 30 degrees at a time.  Also, the top rack cooks slower than the bottom rack, with a temperature difference of around 20 degrees.  Consistency is important in cooking temperature when smoking.

While it's ok for a young novice who's learning to smoke and doesn't want to spend a lot of money, you'd be better off spending the extra $100-$200 to get a better sealed system with temperature adjustments.  Otherwise a 6-7 hour pulled pork cooking time may turn into 9-10 hours... with very hungry guests.

(Note: A Maverick ET732 Dual 2 Probe Thermometer was used for determining temperatures)
While the smoker itself provides a large volume of room for food, it suffers from two major issues:

1) The bottom base has no way of attaching to the body. When carrying, you have to bend down all the way and grab hold of the base... and it's just... awkward. You're telling me you couldn't add a simple couple latches so I could carry with the side handles? Nevermind, I'll custom add them myself.... sheesh. What good is a vinyl cover if you go to grab it by the handles and only half of it comes along? 2) It will lose heat with the slightest breeze. The temperature fluctuations will add significant time to cooking. I had to fashion a wall of materials together to prevent a very, VERY light breeze from dropping temperatures up to 30 degrees at a time. Also, the top rack cooks slower than the bottom rack, with a temperature difference of around 20 degrees. Consistency is important in cooking temperature when smoking. While it's ok for a young novice who's learning to smoke and doesn't want to spend a lot of money, you'd be better off spending the extra $100-$200 to get a better sealed system with temperature adjustments. Otherwise a 6-7 hour pulled pork cooking time may turn into 9-10 hours... with very hungry guests. (Note: A Maverick ET732 Dual 2 Probe Thermometer was used for determining temperatures)