I still have one of them,after all these years.
It just makes it easier to pick where to toss the meat in.Wood won't vary much.
I cooked 4 slabs this week and they were great.I'll cook one packer,or a couple butts most of the time.
There is a reason it has been the restaurant workhorse for decades.
It just does everything easier.
Yep,larger loads gives more of a heat sink,if you are the kind that likes to open it all the time and play with the meat.
They are just telling you that if you overload the cooker,block the flow of smoke and have to fool with 30 hunks of meat,it is less efficient.
If you don't like it,I'll pay the shipping to FL in a heartbeat.
I just set a Taylor probe 3 inches from the internal probe for eight hrs with it empty and it stayed within a couple degrees all day.
