I have a SH with three shelves that I have used now for three years; temp control seems stable, walls are well insulated so temp doesn't seem to fluctuate. The coldest I've used it was twenty degrees with a 10mph wind, held the temp smoking a turkey. Only dislike is opening the door to check the water bath or add wood, thinking about cutting the door into two sections so I can open only the lower section. Seems like a no brainer, don't know why they all aren't made this way; probably cost. I do fish, Boston butt, pork chops, ribs, turkey and chicken. I have two vintage circa 1972 Luhr Jenson Little Chiefs I do my jerky on; thinking I may try out the SH next time also for the jerky.