ASMOKE Portable Wood Pellet Grill & Smoker

This is my first pellet smoker, so I am not an expert, but I did run this little smoker through its paces with a pork butt and here are my observations:- Size is nice and compact, which has its pros and cons. It's easy to store and fuel efficient, but you're not cooking a whole packer brisket.- ASMOKE claims that the ASCA burner box is optimized for their branded pellets, but these pellets seem nearly impossible to find. Apparently certain other pellets don't work as well with the ASCA design, so there is an adapter that can be placed in the burner box for better performance. The instructions are very confusing regarding this feature. I used Traeger pellets and seemed to get more consistent temperature results with the adapter plate in place.- Temperature control is a challenge. Temps seem to run 20 to 50 degrees higher than the setting on the controller with overshoots that can go yet much higher. The lowest I was able to consistently run this smoker was at about 200 - 220F. The only upside here is that the temp just above the cooking grate seems to run about 20 degrees cooler than the indicated controller temperature.- Temperature, once adjusted upward really doesn't want want to easily adjust back down again. There seems to be a lot of thermal inertia with this smoker. I'm not sure if this is a typical pellet smoker thing, or more specific to this unit.- With the Traeger pellets on the lowest smoke setting, a fully loaded pellet hopper went about 11 hours before needing refilling.- The burner box bottom is a grate, which allows ashes to fall into an ash tray directly below. This makes cleaning of ashes easier.- ASMOKE claims that the ASCA system's liquid tray produces super-heated steam for more juicy, flavorful results. I put some water in the tray during the latter/hotter part of the cook, and not much evaporated. I'm not really seeing the benefit of this feature as of yet.- Notwithstanding the above comments, I did cook an 8 lb. pork butt which turned out amazing (see photos). I ran it on the lowest 180F "smoke" setting for about 9 hours (roughly 200 - 220F indicated on controller, but 180-200F measured at the grate surface) until I had great bark, and then starting increasing the heat over an additional 5 hours to finish. I found that temperature control became more difficult to control (overshoot tendency) as I got into the final hours of the cook cycle, and I had to pay attention.My final impression of this smoker is that it offers a serious and compact solution for anyone with limited space or on the go, and will yield great results if you carefully monitor temperature during the cook. I am somewhat frustrated that the control system can't better modulate and control the temperature, but again this is my first experience with a pellet grill and my expectations may not be realistic. I wish it had a temperature offset calibration adjustment that would allow me to calibrate the controller temperature to match actual conditions. That said, this smoker is a lot of fun and the pork butt turned out delicious. Next project is cook part of a brisket.