The weather is finally (just barely) warm enough for smokin' season.
I have had a gigantic, fat-covered pork shoulder in this thing for a few hours, covered with my good tasty stuff pork smoking rub.
With the cool breezes today - still waiting for real summer - it will take quite a few hours more until it is fork-tender.
This cheapo electric smoker never quite gets hot enough. My big smoker-grill is great, but I only have time to tend it on weekends.
The smell of the meaty, peppery, fatty smoke from the fresh pear tree chunks is at least half of the pleasure.