There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
I started with one of the cheap, 'bullet' type smokers years ago (non-electric) and found it completely inadequate; the temps would vary widely & wildly. Then I added an 'Alton Brown style) electric plate & wood chips at the bottom, and got decent results, but again the temps were not consistent and it requires attention. That's OK for a pork butt, but much more problematic for ribs or esp (hot-smoked) salmon. A couple years ago I got an electric 'box' type smoker from Masterbuilt. Works great, hold a LOT of meat, holds temps very well. The main limitation is that it can't 'cold smoke' well.
I've owned 2 Komado's and these are really technically ceramic ovens [great for 1 constant temp]. They are remarkably fuel efficient, hold temps evenly enough to bake bread loaves(!!!) and can reach high steak-house searing temps. KOMADOs ARE NOT ADEQUATE SMOKERS. They can impart a *little* smokiness by use if a metal box wood-chip holder. I wouldn't think of grilling steaks or lamb w/o the komado, and the summer pizzas w/ a smokey edge are fantastic, BUT I would never consider cooking a slow smoked pork butt or salmon in a komado They just don't hold low temps well, not are they particularly good at generating smoke, and there is too much radiant heat. Komados do OK w/ ribs, but frankly I still prefer the Masterbuilt for everything ribs, except the hot finish. There are temp/air-blower controllers for Komados that likely address some of my temperaure objections but I just don't see komados in the role of convenient smoker. [If you find the BGE & Visions Komado prices off-putting, then look into the Akorn/Char-Griller alternatives for $150-$300. They are IMO 90% of the value for ~25% of the price.].
Now if you could combine a komado, with a temp controller and a cold-smoke generator - that could rule.