comments:
I have the exact same one. Some tips: Get a smoke tube. Light it properly and it'll last for hours. The higher the temp the less smoke. Plan for 2-4 hours at the low temp "smoke mode" to 225, then ramp up after that. Seal the door. Get felt gasket and line it around the opening. Use a foil pan for some water, boiling hot (I put it far left near the temp sensor while running) You can get an aftermarket smoke stack. If you do, I recommend 1in knockout plugs for the rear holes. (link is just an example, easy to find at a hardware store). This way, you're only forcing all smoke just through the stack. You get some humidity from the water. Get used to using the right side of the cooking area. The smoke tube(s) will billow whether you're at 180 or 300, vs the smoker "burning clean" once you go 250+.