I have the MF 2 door that Lowe's sells as well. I LOVE it, it gets used the most. It is a very good unit for the price. It is as easy to use as my WSM. MF also has GREAT costumer service. I had a weld break on a rack called them and they sent me 4 new grates no questions asked, at no charge.
I filled my water pan 3/4 full of sand and covered with HD foil, to make a small catch basin. I place a disposable pan on grate just above sand filled pan for water. I can get temps above 300 now, I have had it to almost 400 with no meat or water in it. I have considered switching out the regulator to an adjustable one but have not done that yet. I have talked to the guy I get my propane from and he said I needed to determine if it was high presser, or low presser regulator first. If anyone knows this answer I would like to know. The stock thermometer is JUNK. Mine was off over 50 degrees and very erratic.
I use a combo of lump, chunks, and chips. Hand full of lump in center of pan, chunks around that, and chips filling in, chips and chunks are dry. I add a few chunks, and hand full of chips about every hour. I place chip pan on top of the rails once the chunks and lump starts to burn. That 1 " makes a HUGE difference on flare ups. Some times I use the chip pan lid other times I use foil, and others yet no cover at all. I will be getting the A-Maze-N pellet smoker soon and give that a try, not quite sure where I will place it yet.
I had a rope gasket on the doors but the glue has given out and rope fell off, tried to reattach it with high temp silicone but it didn't stick to the rope, guess I need to start all over and NOT use the rope glue this time. A buddy of mine suggested drilling a few holes in the door where the gasket goes to give the silicone more grab, think that's what I am going to do, as well as clean it good with either acetone or alcohol. Too darn cold right now too fool with it.
Most of the time my side vents are almost closed. I run the vent stack damper between 1/2 and full open. I find the side vents don't help much on temps, just the stack damper. The side vents will let ALLOT of smoke out if left open much, as they are at the chip pan level.
Another suggestion I have for you is make your self a wind break. Wind affects this smokers temps big time. I currently use 4 sections of insulated duct work for my wind break. I am pondering the idea of an insulated smoke shack for it, but that is just in the thought stage.