I have had a Masterbuilt, 34" for years. It is propane but sips it. It works very well for large meats or racks of meat. I charge it with wood chips about every 45 min. You have to add water/vinegar solution every so often. Watch the temp all the time. You have to be around to maintain it through the cook. Ideally, the company would come out with an auger so one could leave the scene for an hour or so and add digital temp control. I pick days when I don't have to leave for any extended period of time. I also have a Traeger. It is nice for grilling and general real smoke flavor but not the same as my Masterbuilt.