My father has one. Im not sure of the brand though. He rarely uses the new bransfels anymore. He says its less work not having to continuously add wood all day. And you have consistent temperature. He hacks off a couple of small chucks of wood off a log of what he wants to use for the cut of meat and uses a hatchet to break them down to pieces that are about 3" long and an inch around. Taste doesnt seem to be any different...well maybe a little but its hard to tell and most people that dont know how he cooked it cant tell the difference.
Any ideas how to make it hard?