I've gotta add to this, and say that I always thought the same...but I ended up by crook or by hook with the same Old Country smoker in the ad, and I'm kinda liking it, quite a bit. It holds six average sized coho or winter runs (my usual smoking fodder), I don't have to refill the chip tray, and I can run it down as low as 180 degrees, which is my preferred smoking temperature.

I guess so far as that smoker goes, I'm a propane convert...and I can rack it up a few degrees to do half turkeys and beef or venison, too, and it does it just fine.

The best smoker I've ever had was a homemade model, made out of an old steel fridge and a hot plate...but it became a bit unwieldy to move around, and I was moving around quite a bit for a few years, so I gave it away...still regret that move.

Some day I'd like to build myself a cedar cold smokehouse...now that would be the $hit.

Fish on...

Todd