I am looking at different smokers. I currently have a cheaply made one from Tractor Supply with an offset firebox. I have such a hard time getting the temp up. The thermometer on the smoker says that it gets up to 300+ but that's at the top of the grill. A thermometer I put on the same level as the meat says 190-220. It gets to 250 if a piece of wood catches fire. Anyways, I am considering a 55 gallon drum or possibly a weber smokey mountain. Any ideas or anyone have any experience with either of those? My assumption is that a vertical one is more efficient (which could pose its own issues I guess).