Bests & Worsts Reviews from Amazon

Had this smoker for about a Month and a half already, and used it a total of 4 times so far. Everything came out great, no problems. I recently bought the stand and cover for it and now it resides outside. Before i had it on a dolly, where i kept it in my shed, and just rolled it out whenever i was going to use it, but since i've been using it quite a bit, i decided to spend the extra money so i can keep it outside full time. When i first received it, i did let it burn in for about 5 hours.. and then let it cool off and put it away the first weekend. The following weekend, i cooked a rack of ribs (3-2-1 method) and a 7 pound Pork Butt roast, and they both came out perfect. Since then i've been doing mostly pork/beef ribs.. and one weekend did thick pork chops. some tips: 1. fill the smoker completely.. gotta shake it, and keep filling it. Also, at some point if you wrap your meat in aluminum, there's no need for smoke.. Don't be afraid to mix Apple + Hickory wood chips :D 2. i usually just set the timer for something crazy like 12 hours, and set the temp at 225. I usually go by the meat temp and not by time. I'll let it warm up for an hour.. usually at the same time the meat will be out warming up to room temp. Then i put the meat in, and start from there. 3. put aluminum foil on the bottom collector that leads to the water dish, this helps clean up. 4. The Window: Many people have different ways of cleaning their glass.. i typically do not clean the interior of the smoker.. with the exception of the glass window, i will create a slurry of baking soda + vinegar (50/50) and paste down the window.. and let it sit for about 30 mins, then come back and wipe it off, and the window will be nice and clean (this is done when the smoker is warm/cold.. not hot). I've heard others will just put in clean water in the water holder and crank up the heat to 275 and let it get hot for about an hour, and come back and wipe it down with a rag or something.. but i didn't find this quite as easy. 5. typically i only use 2 racks, and when i'm done, i just let them soak in some soap+water they are pretty easy to clean (right now, will let you know if that changes or if they start to rust). 6. if you don't know what the 3-2-1 method is, go watch some youtube videos. it's basically 3 hours on a rack, 2 hours wrapped in foil, and 1 hour open so you can get the sauce to thicken up / tack up. in 6 hours, pretty much any rib is going to be ready in that amount of time. Instead of wasting tons of foil, wrapping up your ribs, i bought some foil pans and tops for this part COMFY PACKAGE [HEAVY-DUTY] Aluminum Foil Steam Table Pans, Half Size Deep, 9x13 Pans (30 Pack) and A World Of Deals Aluminum Foil Lids for Steam Table, Fits Half-Size Pans, 1 Bags of 30 also, note that 9x13 racks don't fit.. but 8x10 do: Great Credentials Heavy-Duty 1/4 Size Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial Grade, Oven-Safe, Chrome, 8 x 10 Inches, Set of 2 These will fit perfectly in between the racks and are big enough if you split your ribs in half. Which i normally have to do anyway, because it's just not wide enough for a full rack usually. Also, if they don't get too dirty, i'll just clean them, and reuse them again for the next smoke out. Anyway, i hope this helps someone, good luck, and feel confident in your purchase. :D