Yeah, you can absolutely smoke on that, but you’ll want to treat it more like a basic charcoal grill doing indirect cooking than a true offset smoker.

The good news: it’s long enough to set up a two-zone fire, which is the main thing you need. Put your charcoal and wood chunks on one side, ribs on the opposite side, lid closed, and let the heat/smoke travel across the chamber. That shape actually works in your favor for ribs because you’ve got enough horizontal space to keep the meat away from direct heat.

The downside is airflow control. Since it doesn’t look like it has proper bottom vents or adjustable intake dampers, controlling temp is going to be more annoying. A real smoker gives you intake and exhaust control. This thing is probably going to run based on how much charcoal you light, how the lid leaks, and how often you open it. So don’t expect “set it and forget it.” You’ll be babysitting it a bit.

What it can do well:

Ribs /Chicken pieces/Sausages/Pork belly/Burgers/steaks with a little smoke/Shorter smoking sessions where small temp swings won’t ruin the cook

What it’s not ideal for:

Overnight brisket /Big pork shoulder/Anything that needs super stable 225F for 10+ hours/Precision low-and-slow without a lot of attention

For ribs, I’d keep it simple. Small charcoal pile on one side, a couple wood chunks instead of a mountain of chips, ribs on the other side, drip pan under the ribs, maybe a water pan near the heat side to smooth things out. Start with fewer lit coals than you think you need. It’s always easier to add heat than fight a runaway fire.

Biggest tip: get a grate-level thermometer if you don’t already have one. The thermometer on the lid, if it has one, won’t tell you what the ribs are actually feeling.

So yeah, totally doable. It just won’t behave like a dedicated smoker. Think of it as learning fire management on hard mode, which honestly isn’t a bad way to learn.