And finally, what I do not recommend. First of all, do not believe that the devices made of 1.5mm, 2mm, 2.5mm sheet metal are robust, as they claim. No, not at all, not even 3mm, even that is just sheet metal and not steel, it is not suitable to perform its function, the role that they want to entrust to it. This type of sheet metal is not intended to create a smoker and to create lasting pleasure on a slow fire and smoke, keeping the heat inside. It is sheet metal and not steel, you cannot create a smoker from it. Not because of principles, not because of some kind of snobbish glaze, but because its heat-conducting and heat-retaining capabilities do not allow it to perform its basic functions as a smoker. This is physics and not emotion, this is a matter of sophistication and not shape. This is a matter of tradition, tradition and experience, not a matter of fashion, trend and current affairs. In addition, it is also a question of quality and economy, which you can think about further in the direction of sustainability if you like. The thick plate and large iron perfectly hold and store heat, there are no hot spots, no heat leaks, as a result, even smoking and baking are guaranteed. Last but not least, since the large iron and only the large iron have the right heat-holding and heat-storing ability, you will need less wood, so you will not have a guilty conscience after a successful culinary party, because of the used wood. Well, not from a financial point of view, but from a sustainability point of view. In short and completely honestly, after seeing, hearing, tasting and creating many culinary BBQ experiences, either use a big iron or don't want to fight in BBQ smoking style. Then use grill and similar style tools, mainly and exclusively for frying chicken, sausages and vegetables. What else do I not recommend, if you insist on the taste and atmosphere of traditions, if the artisanal style, the control of things, smoke, heat, flavors, form and texture is important to you? If the connection to a century-old tradition and Know How is truly important? I do not recommend controlled, smart and electric, gas things. Not because of the mere formality, the glaze, not at all. The joy of tastes, the beautiful and useful, as a philosophical concept and idea, this is subjective, what is good as it is. This is the order and joy of life, its taste and diversity. This makes us different and we can behave strangely. Not because of that, but because traditional and true Southern BBQ on a slow fire, for a long time, does not work any other way and with anything other than a big Iron. This is truly the basis and if you choose this style, if you want to enjoy smoking, in all its manifestations, taste, smell, sight, knowledge, tradition, experience, you have no other option, considering the end result, than to use a big Iron. Otherwise, you will not smoke but, in a better case, burn. After this, it is rightly asked, what does the big iron offer here? Well, a basic 5-6mm plus structural carbon steel body and insulated firebox, on a multi-reinforced frame, strictly manually adjustable fire and smoke management, which is essential for achieving artisanal and unique flavors and textures. Wood heating and heat retention, in a V-shaped firebox for achieving clean and efficient smoke and temperature. That's what it really is. Thick steel, full manual smoke and heat management, wood-fired heat generation, everything is given for creation, realization, the joy of change and self-realization, the flavors, the material for varying the texture, personalizing it, the mystery of uniqueness and unrepeatability. Last but not least, this iron is designed for a lifetime, not for 1-2 or a few seasons, like its thin-walled and thick-bodied counterparts, which are forced to end their fate in the iron yard, commonly known as a beehive, after a couple of seasons with a rusty body due to thermal shock and uneven heat transfer. The thick carbon steel, the large and robust superstructure, the massive firebox and smoke exhaust, are all designed for a lifetime of service. Thus, following in the footsteps of their predecessors, joining those irons that have served families and generations in the far South, in the shadow of oil wells, for generations. They do this with respect, pride and by incorporating all knowledge and experience into their carbon steel fibers. I have seen Smokers, not one or two, that were already in operation in the 1930s, that are still doing their job on special days, heated up, in the central part of the garden, as if on display. The goal and motto here and now is the same: to create and own a Smoker, Smoking Barells, that will do its job in a manner worthy of its predecessors and in every way in their footsteps, now, this year, next year and forever. Amen.