So, I brought my Cheeseburger fatty to work and shared it with my solo coworker. I told him about the bacon and he said fu*k it, this thing smells great. I cut it in half and nuked my for 2 minutes. The whole office smelled like smoked meat. It was very good and smokey.
I am very impressed with this smoker. I have a 22 inch Webber kettle that I set up to smoke. It has the SNS set up as well as the Fireboard Pro 2 fan and temperature controller. I also used a gasket around the lid and I could run my Webber at what ever temperature I wanted with the Fireboard. I have smoked ribs, briskets, butts, and pork belly with no issues.
I am blown away by the amount of smoke flavor that the SM066 produces from 2 oz of wood. I would throw 6 ounces (estimate) wood in my Webber and not come close.
For now, I am very glad I bought this smoker. In my conversations with folks on this forum and the other smoking forum I am on, I see no reason for that to change.
I think a pork loin is next...