Tsores, it is considered a hot smoker instead of a cold one. It does not do well with items that needs low and slow, but is more for foods that cook quickly. With beef, it would do a steak (although IMHO I wouldn’t trust it to not overcook) but would not work with ribs or brisket. It can be used for brisket but only when you would also cook to tenderness another way such as steam, a bbq or a regular oven. It works great with fish, seafood, chicken and other items that can cook for usually 45 minutes or less.