No

There's an air damper at the bottom you can adjust in combination with the one on the lid

You're right, he was cheating a bit, but the canopy looks like it's a cinch to whip together. Sure, a motorcycle trailer would take only a minute or two, but this deal probably costs less than $500 versus 5 grand for the trailer pop ups. Worth the extra time IMHO. If you watch a video called Ozark Connect Real Time Setup, you'll see how easy it is. The canopy was set up at about 2:50 into that video. Awesome!

Don't know what to say. Make a new one thats longer or call the manufacturer. Ill put a video up of mine as an example.

Sounds good I did contact the manufacturer for a replacement but will make one that's longer since the manufacturer will likely send the same part

It would be a good idea to fire it up for an hour or so just to clean / burn off the oils from manufacturing and shipping.

Chad Olsson same issue

All I can think of is check the tab on the backside of the handle make sure it's not bent.

turn the handle and lock it

That is now in the land fill😕

dave hahahah, would have kept as a lawn ornament and yard trophy

I like mine.... the only problem I have is keeping the temp up in winter when everything is frozen.

I like mine. As Dave says in the video, the damper on the lid is a little flimsy and I noticed that the 3 latches are functional but they are not made very well. This is odd as some components are made very well and seem heavy duty. I made some mods to mine to make it more functional and easy to use. I used RTV under the lid and around the access panel to keep the smoke and heat in. I also added a port (rubber grommet) on the side to be able to insert a temperature probe. I also replaced the charcoal grate with a charcoal grate from a Weber 22" kettle grill. It's about 17" in diameter and sits on top of the charcoal pan which gives you another 1 1/2" of clearance below so the ash build up doesn't suffocate the fire on a long cook. This allows air to be able to get under the briquettes. Overall I am very satisfied.

Amazon

It's called the standing room 100 tent. And its 10' x 10' . It hangs under a standerd 10x 10 ez up .

I wish my winters were only in the low 40s. In northern Minnesota, it gets down to -50F. Of course, we do have 4 seasons: almost winter, winter, still winter and road repair.

J Brittain I was wondering the same thing. I just got this grill and the charcoal pan only has holes in the center. Should I drill some holes to allow better air flow? Does not seem efficient being just in the middle .

Ryan Rodriguez , I built a UDS for $50 . You may have trouble getting your temp high enough. Gonna save up money and buy a WSM

It was a gift. I will drill some holes in the charcoal pan to get better air flow. I was also told not to add water to pan if I want higher temps. The water is what keep the temps low. I'll test it out tonight.

Tyler Moon its a good size. I never had any problems where I couldn't put enough in. Or smoked so long the ashes were a problem. Ist 16" x 6"

It will run at a constant 200 degrees. But the heat will not go above that temp with the water pan filled as directed. Isn’t 200 dog a little too cool?

Haven't had that problem. I've use lump coal and Charcoal infused with hardwoods. Then I throw lump hardwood on top the coals. I keep both top and bottom vents wide open till the heat is where I want it then I adjust it accordingly. I can get mine up to about 3:00. It's a big smoker so you need a lot of charcoal and after about 3 hours I have to reload to keep the temperature up. It takes me about half an hour to preheat it.

As far as temperatures go I have friends who have smoked chickens at 150 for about 7 hours.

Thanks for the reply dave. I just finished smoking 2 chicken breasts on the bottom grate and a 4 lb. rack of pork ribs on the top grate. I didn't use any water in the pan like I did the first time. Instead of using water, I wrapped a 10" clay pot bottom and put it in the pan to use as a heat sink. To start my fire @ 9:00am, I loaded the charcoal pan with a full load of hot coals, and a couple of chunks of seasoned red oak. The smoker immediately came up to heat, 250 +/- deg.. or so and stayed there on the mark with no issues. I did have to add a just a few more pieces of hot charcoal around the 4th hour just to keep the temp back up to the 230ish mark and hold it there with the drafts adjusted. It was a done deal at 3:00 pm that's 5 hours smoking time, not including the one hour of prep time. But, I didn't take the lid off but one time during the entire cook. Over all, it's a nice little smoker after I figured it out. Oh, by the way my smoker is the smaller model COS-116 (16") and for my wife and myself its the perfect size.Thanks so much for the advice.Greg Edwards