Well B. Correia.........based on the review you post on 3-20-2010, I went ahead and ordered this smoker through AMAZON.COM. thinking I too would get the "new and improved model" you cited. TOO BAD I DIDN'T!!! My MODEL PLAINLY READS "20070106" ....NOT.....20070110 as you said yours shows!!! BTW.......THE 20070110 has a GLASS WINDOW on the front of the door and retails for $399!!!So, you must have gotten the "luck of the Irish" and was shipped the wrong model by mistake.I expect I blew $190. on a piece of junk that will eventually burn out after about 10 uses. Congratulations on getting the NEW IMPROVED MODEL B. Correia......... but AMAZON SURE DIDN'T SEND ONE OF THOSE TO ME.July 24, 2010 Smoker UPDATE........ Tried the smoker for the first time since purchasing. Smoked Lake Trout and Steelhead. Had no idea smoking fish was such a chore. No wonder it costs an arm and a leg if you can find it. Anyway, I think I produced a pretty good product the first time out. I was concerned because the temp the unit was showing was 10-14 degrees LESS than what the Maverick Redi-Temp remote probe (purchased through Amazon) was showing. Another concern was the "lack of visible smoke", but I could SMELL smoke. I'm told that huge amounts of visible smoke is NOT what you want to see. That creates bitter flavors. I guess you're looking for the unit to produce a thin blue smoke. I was also told, if you can SMELL smoke, then it's working. Some say NOT to soak chips....some say TO soak. I soaked my chips but started out LOW at 100 degrees, then 140, then 160 and 180 over 4 hours. I suspect I didn't get "smoke" because of the low temps. When I "seasoned" the smoker, it produced plenty of smoke at 270 with soaked chips. Today I bought a oven thermometer then mounted that AND the Maverick probe to the upper left side of the unit, where the Mastercraft's temp probe is located. I set the Mastercraft temp to heat to 250 for 1 hour. The Maverick probe readout showed 251. The Oven thermometer read 250 on the button. I think the Mastercraft digital temp probe might have problems with lower temp accuracy. I'll use the Mastercraft, the Maverick and the oven thermometer to keep an eye on temps in the future.If and when this unit goes bad, I'll either go for the newer 30" model.....or......the 40" that has a 1200 watt element. This 30" only has 650 watts. That might be one of the reasons the heating element doesn't last long.Mastercraft was out of the 30" covers.....so I bought the one Bradley makes, also sold through Amazon. It fits the this unit like a glove PLUS it was cheaper too.One last note. For those who may have had problems with non burning chips or lack of smoke. I think the first time I didn't get smoke or a good burn was I didn't insert the wood chip holder properly. The directions dont show how it's suppose to be installed in relation to the heating element. I insert the wood chip tray so the bottom of the tray slid UNDER the heating element, and the box where the chips fall into was sitting directly ON TOP of the heating element. My first patch of chips never burned. I re-inserted it as I described above, and the second batch of chips burned perfectly. I dont know if this is right or not......but I'm sticking to inserting it this way.*******************************************************May 10, 2016 a 6 YEAR UPDATE***************************************************************I'm INTO YEAR 6 with the same unit and have never replaced anything. Making up a batch of Coho Salmon as you can see by the photo.... So Maybe it was me who got the luck of the Irish !!!! I see the price has dropped by over $100 bucks since I first bought mine. I do unplug and remove the digital timer/temp unit and put tape around the ends. I also keep it stored inside the shed and covered. My only question is if the digital temp/timer is really accurate or is reading low. My Maverick remote display read 140 yet my Mastercraft display says 120. Will have to get an oven probe and put it inside to determine which is correct.