I’ve had a charcoal smoker before and the Weber is much better. I stopped using the older smoker because it was hard to regulate. The Weber is simple to setup, easy to add charcoal to and easy to control the temperature. Cleaning is easy because of the multi part structure. The cover keeps it clean and the porcelain finish is one of the best on this product. 

The first smoked product I made was bacon. I took a 9lb piece of pork belly, cured it in a salt, brown sugar and bourbon brine for seven days. When I smoked it I used apple and hickory charcoal and chips. It took about 4 hours and came out excellent.