I am seeing this listed over $200, please dont buy it at that price. I got a "used" model for about 99$. I am happy with my investment, but within 3 months have repeatedly looked to upgrade.PROS - small footprint. Having the heat right under your food saves space on your patio. Its a good starter smoker (better with mods). It does have limited smoking space, which is fine for most people doing 1 or 2 items per smoke.CONS - direct heat is not what you want for a smoker. I thought (didnt know) that this was more efficient. Let me tell you, smoking food with wood fire is not about efficiency (mostly). The direct heat method means that every time you need to check the fire, you are letting in tons of air and letting out tons of heat. There is no buffer between the meat layer and the fire layer. In fact, the fire door is too low to really add fuel. Small fuel box. Leaks too much without mods. Temperature control is a constant balance. The door side is cooler than the back when cooking. When cooking wings, I rotate my trays front to back. If the fire gets too high or too low, there is an immediate impact on your cook. It wont ruin your brisket in 10 min, but if you dont correct the issue for 30 min, it will.CON - the smoker does have some significant leaks. The handles dont leak. The temp gauge will leak regardless of sealing. but the top of the smoker is not sealed well to the body. look for these big gaps in a well lit area and seal these major spots up. The metal used is thin, you will lose temp if smoking in the rain or the cold, it is a huge factor.Ok. Heres the review. Easy setup. Many reviews recommend a self sealing gasket for $10-20 and some high temp RV sealant for another $10. I paid for the cover $40, I dont recommend it. I use it less and less. As I put it together, I tried following instructions in a review to seal every hole. Id advise against this. The door gasket is a definite need, but I like the idea of running 1 or 2 smokes the way it was built.I removed the standard chimney tabs, so I could close the top off better, but eventually removed the standard and put about 2 ft of duct metal in the chimney hole with a few metal pipe clamps.There is enough space for 4 racks of food, with some considerations. My smallest briskets need more than 1 hole of space between them. Wings do not. I added a small wire ramp from some welded wire fencing so I could add more fuel to the side of the fire box in an attempt to self feed the fire. I did metal tape cover 2 of the intakes on the left side of the firebox, I initially sealed one side off, but that was overkill. I initially plugged up the grease hole, but that was overkill.So, with my door gasket. My taller / un adjustable chimney, my bigger fire box, and minor /non-permanent adjustment to the air intake, it works well. The main things I focus on are fuel and intake air. Get the fire started for 30 min before thinking about adding food, even if you can get up to temp in 10 min, let that fire burn down first. The air intake generally needs small changes, if your temps are trending down, more air, and consistently too warm, too much air. I add fuel every 30-60 min. Sometimes you just need to shake the ash and fuel down into position, but often add some fuel. With a smoker like this, Id focus on charcoal. Although you can add some flavor woods, the wood charcoal mix is going to affect heat and timing of re-fueling. Maybe 10% flavor wood to charcoal. I have not used the flavor box yet, the only use I am working on is trying to offset the back heat with the front and currently Im using this box in the bottom food holes with the flavor box touching the back wall, to try and balance the temps.I have used pans of water to help stabilize, but mainly Im doing this to catch grease drips and decrease temps jumps.I use the inkbird bluetooth wifi, and I put one temp probe on the probe holder in the rack. This temp is at least 20 degrees hotter than the gauge on this smoker.I really want either an offset fire (dynaglo has a Standard Offset which seems good for about $200 and a wide version possibly better build for about $270 currently amazon). The fire box is about 50% biggerfor either Dyna-Glo offset. Ideally, Id like to see a direct way to adjust heat from fire into the smoker box.