Dave in AZ
I’m a lurker and pretty new to posting / replying here but I believe you’ll be fine with the box you picked up. I’m very familiar with CookShack too and immediately noticed the latches as similar.
You’ll be fine.
My only concern with this style smoker is that it’s tough to get a good bark but for ribs and chickens that I’ll finish later in higher heat, they work very well. Product maintains moisture (especially salting overnight - chicken.) Smoke is consistent and even … and tastes like well-burned fuel. I’ve used pellets and chunks and have experienced flare up but only early in my learning when I wanted to check product and introduce oxygen too often with the element burning hot.
Eventually, I used a secondary probe that would fit right in through the vent hole or the sealed door. The probes I use are from Thermoworks / thermocouple style.
For butts, I’d brine for a week, season with a no salt rub, 225F smoke at 12 hours and 180 or so hold overnight. I could do 50-60# and ready to pull next morning. Set it and forget it overnight kinda thing worked well for what we were doing.
Best of luck and I hope you enjoy your new cooker.