TVWBB Diamond Member
Dustin, Cant comment on cabinet smokers. Sometimes you get what you pay for. but on the Hasty Bake you learn early on to use a great charcoal & very little wood. And you can rival a stick burner. I know as I have one of those too. Also I do all of my Bobs Bacon on the Hasty Bake. Because I can keep the temp @ 150-160. Open the side door add a small chunk of wood every hour or so. And then the bacon comes out perfect. No ash tray to it. And that's with the exhaust vents 7/8 closed. Sometimes you just have to learn your unit. And like I said they have had the same design since 1948, so they are doing something right. By the way Meat Head rates the Hasty Bake as his favorite smoker. So people who know what they are doing the low vent does work.I don't like the idea of the low vent. I guess it can work, but I've had a food out of a reverse flow insulated cabinet smoker where the smoke has to go down to go up and it tasted like an ashtray. That's a system that already has low airflow, though. A pellet smoker should move air pretty well with that fan either way I'd think.