ctswamp
Not worth it. Get a Brinkmann offset barrel smoker instead.1/4" steel and lasts a lifetime (75 year guarantee). You don't know whats in those flavor bisquettes. I wouldn't want to eat things smoked over unidentifiable commpressed hockey pucks. An offset smoker run on real lump charcoal uses hardwood chunks of your choosing . You pick the flavor and intensity you want in the food. I'm partial to cherry for my smoked salmon, a mix of apple & maple for most pork, and white oak for ribs.