I tried cooking salmon on the smoke setting in which the temperature fluxes from 220 to 250 and not a drop of smoke flavor.
I was thinking to about a traditional smoker but was hoping to get one with lower maintenance as I seem to try to smoke crap about 5 days a week. I also had my wife throw on a pork loin while I was at work last week, that was a nice option. Also liked the smaller size.
I was thinking it would smoke better at lower temps. I turn it of and on playing with it and around 170 it seemed to smoke really good. I also wonder about the baffle over the smoke and the fact that all the exhaust holes come out the back. Seems to me that the smoke pretty easily routs away from the meat. I think I will try to find that guy who had the cookshack and then bought a langel (?) and try to find out more about why he did not like the cookshack.