Hello all. Don from Wyoming checking in. This site/forum is great & has an incredible amount of information. My old smoker was a bullet style Brinkman with a non-controlable electric element, which i enjoyed. This new smoker is just on a different level. I got the new smoker for Christmas from wife & kids. Camp Chef, Smoke Vault 24" & outside cover. So far I am very impressed, it holds the temp far better than I thought it would. I did seal the door with felt. So far I have done chicken wings, sausage, & St. Louis style ribs. The ribs were phenomenal. I used the 3-2-1 method that has been mentioned here.