The unit, when you have the right amount of wood, works well. The build quality is the best I’ve ever seen and will last for decades. The cover, which I recommend, fits perfectly. It is great for meats that cook within the day. But, one huge limitation is no damper system. I have found no way to stuff the firebox so the meat cooks overnight at say 200. The more wood, the higher the temperate. In fact, the first time I tried (thankfully to season the smoker) four 2.5 - 3.0” diameter logs sent the temperature higher than the temperature gauge could measure. I had to use small amounts of wood to keep the smoker at 200 degrees, but this means you have to tend the fire often and cannot load it with a large amount of fuel and choke down the smoker to cook a large brisket overnight. My solution is to smoke the meat for a couple of hours, wrap and finish in the oven.