I'll post a review after the first rack of ribs I don't completely [censored] up.

After an entire year of fighting with that side-box chargrill trying to figure out WTF I was doing wrong I finally quit trying to use 100% wood but went to 90% lump charcoal 10% wood, left the chimney always open, flipped the charcoal tray over to become a baffle, switched to a digital thermometer and stopped pointing the damper opening into the wind.

Then after 6-7 years of good results and winter neglect the thing finally rusted away.

I have some wood combo recipes for salmon that are available via PM if anyone's interested. If I tell you Doug Fir and pressure treated lumber scraps, it means you're on my schit list.