I have been smoking various meets with the kettle ove the years. Biggest problem was temperature control, with Weber sticking at around 275 with lots of adjustments and some significant fluctuations 240 to 320 after constant acjusting.
Smokenator nailed the temp to 230 with minimal initial adjustments. My only problem was the cut of meat I selected for my first run with the Smokenator. Had a thick cut brisket and after 6 hours temp was only up to 140. I am sure if I had another 2 to 3 hours, it would have been perfect, as it was, flavor was great but just a little tough.
I had to refuel once during the process as coals ran low and temp dropped, however, based upon the instructions that was to be expected.
Will try ribs this weekend, and expect them to be perfect.Get more detail about Smokenator 1000 Transforms 22-inch Weber Kettle's Into Smokers.
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