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