I have not started smoking yet. I am trying to plow through all the reviews to figure out which smoker would be right for me. I am thinking about the Charbroiled big easy because of the infrared and higher temp possibilities. I will want to use I in the winter which seems tb an issue. But I am concerned about the smoke that gets to the meat according to one review. I am confused, but look forward to learning more. I live Front Royal, Virginia.