I actually bought one of these the past weekend.. I can tell you my experience.
It has a Water pan, that can be a plus or a Minus depends on how you look at it. sadly my pan has a small hole at the crease of a weld (might jbweld it) so it drips water. I get that sizzling sound every few seconds. Moving on, My grates are actually pretty straight, however one of the swing bars for sausages is welded crooked so it likes to swing out, I just pushed it to the back, until it gets "seasoned" good enough it doesn't move so freely.
In the firebox area, There seems to be a newer model of this smoker out, at one academy I saw it had tabs on the sides so you can tilt the fire grate out while cleaning. Mine doesn't have this feature, which would actually be nice to have.
The fire grate in this thing actually SUCKS, it need more holes for airflow as it stands, your coals will most likely smother your fire on extended cooks. One of the Top cooking grates will fit in the firebox though, depends on your needs, I actually ended up using a fire brick on either side and setting a Grate from my WSM 22" inside.
I tossed some coals on the grate and threw on a Piece of Post oak. let it catch and added another... It actually took more wood than i thought to get this smoker up to temp, I suppose that can be remedied with a larger bed of coals.
I like to cook between 225 and 250. I bought 2 of the cold country temp gauges along with the smoker. It has holes for the in the middle. I added one on the top and bottom leaving the middle open and taking a avg of the two for its temp.
I actually have about 25-40 degree difference between the bottom Temp gauge and Top, Thats with a full pan of water.. I may try sliding the pan closer to the door and see if that helps. on the other end of it all i could also be picking up radiant heat off that pan and its creating a higher temp.
I run full splits in mine and its about 1 every 45-hour to maintain a swing of 215-250. She puts out nice blue smoke, creates a good draft from the 2 stacks on top. Temps hold ok once adjusted, I mean its no WSM but i'd assume it might be harder on a offset.
Smoked some beef ribs and pork ribs and both came out great. Has that distinct wood flavor that the WSM could never get.
* Notes...
First time i smoked on this thing i left the water pan empty, that resulted in me getting that sizzling from the fat dripping off the chicken and hitting that plate that seperates the Cooking chamber from the firebox. I personally dont like that drippings burnning flavor so i filled up the water pan. ( would not really bea issue on a offset )
I think it'd be better to see about building or buying a additional cooking grate and using it as a fire grate. Or if handy, making one from angle iron and expanded metal.
I Think i will see about welding those catch tabs on the inside of my firebox.
I May take a look at adding thicker metal on that plate that separates the Chamber from the firebox, I think it may help even out temps and help with recovery.
Defiantly needs new wheels in the back ( Why casters Why !!! )
* Anyone know a good wood supplier in houston ??? I was a victim of not knowing anything and got took for the1/4 chord ( which was really a face 1/4 chord ) for 80.00
and wouldn't you know it hisses and sizzles when i put it in,
so i bought some wood from academy thats goooood and dry, start my fire with that and then more my upcoming logs i got from the con artist in to the firebox on the side and i let them heat up to try and get rid of some of that moisture.
All and All i think its a good pit, if it was Thicker metal it'd be awesome.