Thanks again everyone for the advice.
So I am thinking for one, I need a new thermo to get me started so I know whats going on with my meat and smoker temps. The next is maybe I need to try something else to get started, seems like I picked a meat that may take a few smokes before I am confident in how my machine is working and all the ins and outs of it.
I may pick up a chicken or some ribs this week and try again with those first to get used to it, then try the pork again. Reason I went with pork on my first outing was because both myself and my wife love pulled pork so figured, why not?
I did notice that my smoker did leak some smoke on the weekend, so last night when I was BBQ'ing I looked over at the smoker and got to thinking about that, I am able to adjust the tightness of the latch so I cranked it down, it should help with that I am sure. Will know more this weekend.
I am not about the get rid of this machine over a few small details that I can address I am sure. It may not be as good as some on the market but I feel for my first try into this its not bad. I dont want to invest $500+ into this just yet so our $200 machine should serve us well for now. We can always upgrade later.
What about beef brisket? Is that something thats harder or easier to do in a smoker over doing pulled pork? I do love some brisket, best I ever had was when I was down in Texas. Damn I could give that a go for sure if it was not too hard.
Not to mention I was watching 'Dinners, Drive-Ins, and Dives' last night and they were doing a show about smoker joints, it all looked so damn good.