I've used the smoker only once smoking whole chickens. The chickens turned out great. None thing I noticed is that I could not get the smoker temp. past 210 degrees. It worked fine for the chickens but in looking at other meats that possibly require higher cooking temps I am curious how it will perform. I am new at smoking and would like any advice on getting temp up. In wondering how accurate the temp gauge is, I installed another gauge in the top of the smoker, but have yet to use it.I understand outside temp may be a factor, but it was in the 60"s the day I cooked.
Over all, I like the smoker. The wood chips lasted, but the water pan last for only an hour or less.
I would appreciate any suggestions on temp.