Standard with two racks — fish on top, ribs below. Temperature stays steady, the steel doesn’t warp. Shipped next day; weld quality is obvious right away.
Ordered it for my husband’s birthday. He’s already made cheese and brisket — says it’s better than store-bought. Solid packaging, chips came in the box.
Took it to the cottage for the grill. Heats up fast, thick smoke, but with the water seal you can sit next to it. Planning to get a Mini for fishing trips too.
Standard over the grill at the cottage. Ribs below, veg on top — one cycle. The water seal holds even when it’s windy in the yard. Welds without blobs.
Replaced a thin market smoker. You feel 1.5 mm: the lid doesn’t flex, temperature on the gauge is even. Brisket came out like from the smokehouse of my childhood.
Chose 304 on purpose — we often smoke on an electric hob. Cheese, mackerel, chicken fillet. Nothing warps, no rust even by the water seal.
Handy volume for a couple. Without a thermometer you need to learn the gas — I overdid the wings once. After that it’s consistently good.
Mackerel and horse mackerel are our thing. Standard with a thermometer doesn’t dry the tail. Two racks cover a table of eight.
After moving I needed a proper smoker in stock. Arrived fast, rigid packaging. First smoke — bacon, second — ribs. No surprises either time.
I smoke my own cured sausages. The Standard holds heat; the bottom doesn’t fry the mince. 304 washes easily after fatty sausages.
Gifted it to my parents. Dad smoked a whole chicken right away — thermometer at 85, meat fell off the bone. They say no more shop-bought smoked meat.
Sits by the grill at the cottage. No firewood underneath — gas or coals in the grill. Thick smoke, but with water in the trough you can sit in the gazebo.
Took 304 because we smoke often and wash immediately. No grey film in six months. Racks don’t sag even with ribs.
I like control. The Standard lid thermometer matches my remote probe within ±2 degrees. That matters for cheese — smoke it, don’t melt it.
Skipped the thermometer on purpose — cheaper, and I already had the experience. Chamber bigger than Mini, a duck fits. Fat in the tray, hob stays clean.
Expected compromises with 409 — didn’t see any. Walls didn’t warp on gas, lid sits even. Bacon on alder came out like market quality, only fresher.
Mountain trout and cheese are our set. The Standard isn’t cramped; two racks don’t fight. The thermometer helps not to dry the fish.
Quality is excellent, 304 shines. Minus — I’d like a third rack in the kit; for a party it’s a bit tight on height. For a family — exactly right.
Smoked turkey breast from a recipe on the site blog. Thermometer held 90, came out juicy. Thanks for the chips in the box — didn’t have to hunt for them on delivery day.
Over an open fire in the yard the Standard feels confident. 409 makes more sense than 304 for a bonfire. Ribs and sausage in one evening for a group.
Tiny kitchen, but the Standard still fit on the gas hob. No smoke in the hallway. I smoke cheese once a week — gone in a day.
Estuary fish + Standard. The thermometer stops you “boiling” the mackerel. After sea air I wipe the 304 — looks new.
Took it as the middle ground between Mini and Big Daddy. For our family of four — ideal. Bacon, chicken, sometimes cheese. Nothing cramped or empty.
