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because I'm lazy, a terrible cook, and love no hassle. 
Actually.. they are probably as good as any other type. It keeps a constant temp and you can add wood, (very small pieces), to smoke to taste. I prefer less smoky than some. I'm still experimenting with how much wood to add, (how often).... so far I haven't gotten it quite smoky enough.... so I'm adding more each time. I'll be smoking some Ribs tomorrow and I'll probably be adding wood about 4 or 5 times.... about a small handful each time, not a full handful.
Most recipes call for a lot more wood than that... but the meat is VERY smoky... which is ok, I like it, but I prefer somewhat less smoky than that.
Mine puts out very little smoke... a lot less than a BBQ. The biggest complaint about them, (maybe), is the time it takes. Ribs take about 6 hours. Chicken a lot less. Brisket up to 12 hours. BUT... it's so easy anyone can do it.... basically you fill the water pan, place the meat on the griddles, close the door and wait. - JamesJM
Actually.. they are probably as good as any other type. It keeps a constant temp and you can add wood, (very small pieces), to smoke to taste. I prefer less smoky than some. I'm still experimenting with how much wood to add, (how often).... so far I haven't gotten it quite smoky enough.... so I'm adding more each time. I'll be smoking some Ribs tomorrow and I'll probably be adding wood about 4 or 5 times.... about a small handful each time, not a full handful.Most recipes call for a lot more wood than that... but the meat is VERY smoky... which is ok, I like it, but I prefer somewhat less smoky than that.
Mine puts out very little smoke... a lot less than a BBQ. The biggest complaint about them, (maybe), is the time it takes. Ribs take about 6 hours. Chicken a lot less. Brisket up to 12 hours. BUT... it's so easy anyone can do it.... basically you fill the water pan, place the meat on the griddles, close the door and wait. - JamesJM
