I've used Ed Marrow smokers a few times. I've used a 6' and the 8' model. They are great smokers. They work very well and can handle a lot of food. I know Tim that builds the Muletuf, he also competes and does very well(using one of his rotisserie smokers). I knew a guy who bought a Cadillac and had to have it modified before it drafted correctly. If I were in the market, I would buy the Muletuf. In my opinion they are built the best. Which ever one you buy make sure it is level front to back and left to right before running it. Trust me on this, I learned the hard way. The folks at Marrow were able to fix it and were great about it, but it was an expensive lesson. I was borrowing the pits and had the one repaired before I returned it. On any rotisserie type of smoker you have to be careful of the weight distribution on the shelves because they can dump the meat. The meat may need to be moved during cooking because as the meat renders fat and juices, the shelf's balance is affected This messes with the weight distribution, so be mindful. Also, the hot ash drops down on the ground (grass, pavement, gravel, concrete) and can make a mess or even start a grass fire (another lesson). It guess it sounds like I have had nothing but trouble from this kind of smoker, but I really like them. I've cooked butts, whole turkeys, turkey breasts, hamburgers, and chicken on them and liked the way it worked out. If I did fundraisers for groups, I would buy one for sure. Anyway, just my thoughts. Let me know if I can answer any other questions you might have. Tom
