I would not recommend that type of smoker. I do not like those desings. It is really hard to control the temp/smoke. I find the food from those smokers to taste "ashy" as well because the coals, ash, woodchips and smoke etc are underneath the food and only seperated by a foot or so. It is very difficult to get good quality food from them and even tougher if you have never smoked food before. It takes a lot of work and patience.
You really need to spend some cash on good equipment to get good smoked food. They are designed better to control the temp and smoke and the heat/smoke is indirect as opposed to being directly underneath which makes all the difference.
Cleaning the resin in the inside after use is also a pain and messy. You want to get that stuff off because the food can take on that flavour if you let it build up....gross.
