I own and teach with a Gator Pit. My students and there are a lot of them are amazed at how little effort and wood is required to tend the fire. It's a stick burner and a little basic boyscout fire building knowledge is required. Just a little not a lot. Always works great for me. I wonder if those people who are having problems have ever called the owner Ritch Robin and asked for help. In my experience he will do what it takes to make sure his customers are happy.

I have 30 plus years bbq experience and have cooked on all types of pits. These pits are pleasing to the eye, but as for cooking they leave a lot to be desired. The Predator I bought had the wood grate below the two air vents, so it did not heat up right. Chris told me that he and Rich and everybody they know smoke their food at 200 degrees and the location of the wood grate was fine. Well, I cook at 235 degrees and it didn't heat properly, finally Chris made another wood grate. When I installed the grate it was above the vents, and heats good now. The baffles don't do what they are suppose to. I've been using this pit for two years, I've adjusted baffles till I'm blue in the face and the heat is not consistent in the barrel. I can only get 175 degrees in the Smoker no matter what I do. The only way I can get 200 degrees in the Smoker is to increase the Barrell temperature to 375 degrees. These pits are eye appealing, but they don't cook.