Camp Chef SmokePro Slide Smoker

I have been smoking meat for about 15 years now, I currently own 4 different smokers, and I compete annually in the local KCBS event. Being a "BBQ purist", I was against pellet smokers, electric smokers, gas smokers, etc. Burn coal or wood or burn nothing at all I thought. These Pellet smokers were for backyard want to be's that have no skill, and it was my duty to be against these contraptions, or so I thought. Slowly I started to evolve my thinking as I started using temperature controllers and other assisting devices to my smokers, until finally I thought, what the hell, why not try out a pellet smoker. So after much research on different brands I decided to go with the Camp Chef for its easy clean out and high temperature grilling capabilities. The Camp Chef arrived in good condition and was relatively easy to assemble with the help of my son (a second body is very helpful). There was no damage to any parts and once constructed the unit was ready to go. After running it for 4 hours to cook off manufacturing oils and such, we loaded her up with some oak pellets and threw on a whole brisket to see what kind of space this thing had. I used the top rack so I could put a drip pan below the brisket (preserving the clean smoker as long as possible) I could see there was plenty of room to have a second brisket on the lower rack, possibly two if they are on the 10lb size. After 18 hours at 225 we had a gorgeous and delicious piece of meat with a better wood flavor than I get from my Weber Smokey Mountain. Over the past two months, I have fallen in love with this thing, using it every weekend. From Steaks, to burgers, to chicken, to roasts, this Camp Chef has converted me. I still have use for my other smokers on the big cookouts, but when I am cooking for just the family or a small group its the Camp Chef that gets the nod. The good: * Easy clean out of ash, reduces the frequency you need to vacuum out the smoker. * Pellet hopper release makes changing out pellets easy. I never worry about how much to put in, as I can load it up, then pull the lever to dump the remaining out. This allows me to change up which woods I use depending on the cook. * Easy to use, minimal need to watch over it * Hopper holds enough pellets to smoke for 10-16 hours depending on your temperatures, the window makes it easy to see the pellet level from afar. The bad: * The temperature sensor seems to be down near the fire pot, so the temperature in the cooking area is about 20 degrees cooler that what ever you set the smoker at. This is not a big deal, but irritating. * Overnight cooks can be a challenge, I live in California with decent weather overnight in the winter and saw a significant drop in the cook chamber temp overnight with the outside temp in the upper 40s to low 50s. They sell an insulated blanket for these, but I have just gone to turning up the temp before going to bed. * The pellets can run dry if you do not periodically shift the pellets in the hopper due to the way the auger pulls