The Bottom Line: Smoker cooks tender meat. Can use as normal / portable charcoal grill. Coal easy to access and has vents in base, heated quick. Costs lot less than other smokers.

I purchased this smoker for a couple of reasons. The smoker cylinder lifts off the base for easy access to hot or cold charcoal. The charcoal pan has slots/ vents and the drip pan has a hole for air.
It can be used for charcoal grilling too.
The smoker has the two handles on its cylinder and one for the dome lid.
I'm personally going to contact the Mfg and ask first about buying two extra handles drilling four holes and bolting them on the base. This will make a picnic style grill "similiar" to a portable Go Grill pictured on the Mfg. website.
To protect against rust its also painted on the inside except the dome lid.
Total assembly time was 20 min with 2 screwdrivers the 3 metal handles needed to be re-bent for the bolt holes to line up.
The charcoal was lit using a chimney style charcoal starter.
If the temperature guage bothers you a lot. Just put an oven temperature gauge on the lower grill rack and peek in through the little door.
According to a fancy temperature gauge smoking temps are approx 175 - 325F and BBQ Roasting 325F and up.
The temp was 85 F outside. Within 10-15 min the smoker reached the ideal temp mark which is approx 250 - 275 when checked with oven thermometer.
The smoker eventually reached 300-325 F there was a nice breeze outside and continued to easily burn for a full 3 1/2 hrs on a single pan of coal.
It could have easily burned for another hour or two if I had added five more coal briquettes.
When I was finished I and placed the hot coals in a bucket of cold water using tongs. The smoker was cool to the touch in approx10 minutes after the hot coals were removed.
This smoker cooked a very moist 3 1/2 lb pork loin, 4 battered chicken leg and thighs with meat falling off and some bacon strips to make the neighbors drool.
TIP....I place the wood chips and spices in the water. Placing wood on the hot coals is asking for nasty black soot all over the smoker and food yuck!
Cleanup.. Soaking the water pan in hot soapy works great.
I checked the inside for soot after cooking and none was found. It was seasoned nicely from the cooking oil I applied. For the final touch I wiped the outside with generic foaming bubbes cleaner and I'm done cleaning and its ready for the fabric smoker cover.
TIP...Once in awhile scrub it with a car wash brush and even take it to a pressure car wash and degrease it.
Use your own kitchen or barbecue degreaser Not Engine degreaser.