I wanted to experiment with smoking meats without spending a lot of money. I've used the smoker twice and the results have been very good. I'm still working on temperature control - I think the instructions call for too many briquettes so I am trying to find the right number to avoid overheating. The unit is easy to assemble and easy to move if you take off the doors and the internal pieces. The only flaw is that the drippings end up in the charcoal ash container rather than in the drip pan. The drippings hitting the charcoal adds to the flavor though so flaw may be too strong a term. I'm looking forward to trying more different types of meat in the smoker.