Just received the cabinet. No mor crouching on the floor to access smoker. It is at perfect height and stores everything.
Did my first ever smoke. Smoked salmon, starting with cold smoke using the cold plate and then going to heat until 135 F. Came out fantastic with wonderful texture and color.
I am now doing a brisket flat. Left overnight with rub and started smoking at 225F seven hours ago. Internal temp still 155F so everyone is getting impatient.