Probably the best wood smoker in this price range

The design of this smoker, being vertical instead of horizontal, works very well with the natural flow of smoke upwards from the firebox to the chimney. So far have made smoked ribs, pork tenderloin, chicken and pastrami. The thermometer in the door is of little use, found it to register about 50 degrees less than actual temperature. Luckily I tested this while seasoning the smoker, and didn't waste any meat finding out the hard way. Additional sealing is preferred for the main door, smoke rolls out from all directions without it. For the price, I'm thrilled with it. If a hurricane carried it off, I would buy another one. Be sure to spray the interior of the smoking vault with canola oil and run a fire for a few hours to season the interior; this will help protect against rust on the inside. And, spring for the cover when not in use.

###

