Smoker is a very entry level smoker. Lots of modifications have to be done to make it work successfully. (Youtube videos are a must, and will definitely help here.) The pros: Lots of room If have lots of time it can work great Built well Cons: Temp will not go above 215/220 Water tray is terrible Smoking chips tray not the best Have to watch your trays and protect them, as grease is in direct line of fire. Over all, very entry level smoker. If looking to spend a little money and get a feel for smoking, this is an option. If wanting something more and willing to pay definitely look at other options.

The Good - Cabinet, Doors, Handles, Legs, & Ignition/Burner are well built. Quality Racks and Water Tray fit into dishwasher nicely. The Bad - Thermrometer off by 40 degrees so replaced for accurate one for 10 bucks. The Adjustments - I do not use water or wood chips on the Smoke/Water Tray as stated in directions - I cover it with foil with each cook. How do I get smoke? I use a smoker tube filled with wood chips/chunks (better flavor than pellets) but will sometimes will use pallets. I drilled holes on the front side of the Smoker/Water tray where I place the smoker tube and this supplies a good amount of O2 for the smoker tube (poke holes in foil where holes were drilled). The smoker tube can be easily lit quickly by placing it on smoker burner (use mits). I haven't cooked in cold weather yet and if burner cannot supply enough heat, then I will drill more holes on the other sides of Smoker/Water tray to send more heat up to the smoke box. I also cut some MDF boards that lay nicely against legs to stop cold air/wind drawing into burner box if desired. When not in use, I keep the smoker in a clean garage on a wheeled cart I built. The cart is nice because top shelf holds smoker and a prep area. The bottom shelf is big enough to hold 2 propane tanks and a couple 5 gallon buckets filled with smoking stuff. The cart also brings smoker to eye level which I like alot. I will probably get the Quisinart Smoker Cover even though my smoker is stored in garage. Prevously, I had a M*****C**** electric smoker that never regulated heat, burnt up its door seals, and melted the circuit board after using it 2 times (seemed like good idea for, set and forget smoker, but bad design). I am happy with this unit (quality and price) and don't anticipate anything ever going bad (maybe a gas regulator some day and his smoker has no electonics to break). I am happy with everything I have smoked. I take notes with my cooks and I strive to match meats/desserts prepared at the best BBQ Joints here in KC. Thanks for reading

The water/wood pan design inhibits the smoker from getting to temp and makes it very difficult to produce smoke. I’m thinking of drilling holes in the wood bowl to get the wood hotter

I have had different smokers in the past . By far this is the easiest one to operate (for me anyway). It stays fairly consistent with temperature’s.

This propane smoker looks pretty inside and out but it doesn't heat up very well. Even when cranking the temperature it stays low. I don't know if I have a defective unit but not happy with it at all! I used it several times and it has been disappointing.

it is a nice smoker but it is hard to keep the temperature at a constant heat

Wood chip tray will not slide all the way in to close door, I have to lift it over back rail which makes it not level. flame will go out with any wind blowing. I could not get it over 200 degrees to cook. Gas to air is not adjustable, so at my higher altitude I cannot add more air to flame.

The inside is peeling bad to the point I don’t feel comfortable cooking on it which I hate considering I only got to use it three times before the finish started flaking off on the inside. I’ve spent a lot of money with the brand and this one I was not happy with.