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Oh, it works awesome!!! I've done 2 pork shoulders, spare ribs, baby backs, and 2 briskets on it. It takes awhile to get used to. I highly recommend getting a remote meat thermometer as the front thermometer is about 20F warmer than the actual temp.
Thanks. The smoker is nothing fancy, it's actually kinda ugly, and it leaks a little, but it's mine. It took me 2 years to get it from rusty ol water tank to what it is now, and it still aint finished.