It tasted gorgeous. (The salmon was even better!) I recommend a smoker to anyone. For a 5 lb breast it took about 5 hours. The way it works is to steam the meat with smoke flavor. It wasn’t dry. It wasn’t too salty, as some smoked meat is. It wasn’t even that smoky and had a subtle, fresh cooked flavor. I also added some wood chips directly to the heating elements, which added a bit more real smoke taste.