I am just getting started, really. During my seasoning, it seemed to hold its temperature much better than my horizontal smoker ever did. It has been seasoning now for over three hours, and it is still maintaining a temp of around 260F.
**Added October 30, 2010**
Smoked my first meat this weekend. I smoked a Pork Loin. It came out very moist and delicious!
But, the temperature control is rather tasking. I had to baby sit the smoker more often than I wanted to, in order to maintain optimal temps. I am kinda hoping the weather played a big part of it, because it was in the low 30's when I started, and in the 50's as the day ended. I ended up going through allot of wood and charcoal chunks.
The side access door to the firebox got so hot it burned the paint off and warped the door, so now I would be needing to fabricate a door to replace that one.