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Well seasoned smoker.

How are the tolerances on that rig?

Does it leak much smoke?

Brand?

Its a cheapie Great Outdoors vertical direct smoker. My most recent purchase supporting the People's Republic of China.

Two vents at the bottom one at the top. Three racks and a water pan plus a thermostat in the door. The door leaks if you shut the vents off. I might get some heat resistant seals and put them on the door frame, that would help.

You have to keep your eye on the thing, especially if you stoke it up with wood, sometimes it will spike to over 300. I usually try to run it around 240. I found that a fan works well as a blower if I forget to check it (i check it about every 1/2 hr.) and the fire burns down. Use charcoal for a base and hickory kindling to bring up the temp when I need some flame.

I get my wood from a local BBQ, they have a huge wood pile of 2 x 4 x 10" scrap from a nearby furniture mill. I can buy 1/2 a car trunk load for about $15, which is enough to keep me for a month or so of weekend smoking.

Something I just noticed on these roast, i've used a spray bottle with apple juice and have been hosing down the roasts every time I open the door. I think the sugar in the juice is carmelizing on the meat, giving the tops a very dark color. I think I'll layoff the juice for a while.

Oh, and last week I needed to cook a 6lb. ham and only had a few hours to do it so I built the fire to a raging flame and kept it stoked with kindling, ran it at about 300-350 for few hours....The ham turned out perfect.