35 year Executive Chef. I've had my smoker over a year, it's had about 40 runs to date. Unit definitely got better after first 5-6 uses, it's perfectly seasoned now. I've smoked everything in this, brisket, shoulders, ribs, fish, bacon, cheese, herbs, you name it. I rarely trust unit thermometers, however after using several external thermos, the unit is very accurate. I've gotten good smoke as low as 160 degrees. Trick is to start high and go low. Also, I use this on my apartment balcony, perfect for the apartment dweller that thinks they can't smoke. Usually, if it's electric, you're good. Well done Masterbuilt, excellent smoker!