It is almost a set it and forget it type of cooking. The thing cooks and smokes simultaneously. Temps run from 250-275 early on ( the first few hours) and then tend to get hotter. But by then the chicken is done. Takes a little preplanning, but its really not that big of a deal. 2 1/2 hours for a couple of chickens. End temps internally are between 170-190 degrees. Plenty done without drying out the meat.
And again, this thing only cost me about a days work to put together and about $50. Twenty- five for the container and the paint for the outside was eleven. The rest was for the hardware. I scrounged the expanded metal for the coal basket. No welding was required. I used a weed burner to burn out the internal coating and scrubbed it clean and then cooked a pound of sausage to "season" the inside.
Temps are controlled by covering the 4 holes near the bottom for intake air with magnets. Leave all 4 open to get up to cooking temp and then cover 2 or 3 with magnets to regulate.
There are 8 three-quarter inch holes in the lid that allow for exhaust. Leave them open. This thing is easy to operate and the results are fabulous. I am surprised.
There are several forums to peruse for recipes.
