Good deal or dud? Not sure yet.

[Okie Sawbones]

They're great for making your own jerky.

[Txdragon]

Novice here, OK does it have a facility for wood chips/ETC Reason I ask is that many moons ago I had an electric grill that used artificial coals to give the food a "pathetic" smoke flavor - - - everyone started getting sick after a burger grill so it went to the curb for recycling

It does. There is a tray that resides under the heating element for wood chips and a groovy little slide out tray to reload it during the cook.

And did The Bad Smell go away, TX?

When the chips started smoking, the heat element smell went buh-bye!

They're great for making your own jerky.

The temp range is 100°F to 275°F, good range for some meat drying for sure! When I have the opportunity to do so, I prefer to make jerky without heat though. Air dried. I first tried this about 5 months or so back and the difference is amazing! There is a whole different response to the meat when drying with heat; texture and flavor is fantastic if you cold smoke it dry, or have a good way to keep cool air blowing on it for about 10-12 hours!

[Okie Sawbones]

Never tried cool smoke. I dry at 160F for 10-12 hrs.

[Professor Bunky]

Congrats on getting that smoker, TX.

Those ribs look real good to me.

Now I'm thinking about an electric.

[Txdragon]

Congrats on getting that smoker, TX.

Those ribs look real good to me.

Now I'm thinking about an electric.

Thanks! I have had reservations about electric but figured at the price I found this one, I've made WORSE investments. Lol! Turns out it was worth it. I've got 1/4 pig going on tomorrow. Pics definitely going up.