I cook on 2 pr42s with 2nd tier racks and a pr36 with the extra rack for competition. I think they work well and give you plenty of access to what you are cooking. I think they are kind of set it and forget it once you know how much to open your dampers. They may not be insulated but due to their heavy gauge steel they hold temps pretty well.
A shout out to some awesome sponsors. The BBQ Guru,Dixie Meat Rub, The Ingredient store (FAB), Shippensburg Beverage Center and D & T Electric. Thank You.
Last edited by Smokin' Gnome BBQ; 02-23-2013 at 08:16 AM..
Reason: spelling, im sure there are more..