Just got this unit as my first smoker last week. Put it together and seasoned it. Found out like most others during the seasoning process that the chip tray leads to quick fires because of the holes but it sure got a good seasoning though. I ended up buying a cast iron skillet at WalMart for about $12. I also picked up another pan to act as my water pan since I read a few reviews the one that comes with it was too small. Spent about $10 in the grocery store.
My first smoke was a boston butt, went well and I finished it in the oven after it hit about 170. It was getting late and I had to bring it inside. Came out great. This past weekend I smoked a whole chicken. Read some stuff and had the temperature around 320. I pulled it too early even though my thermometer was reading done, just too much pink and I saw some red juices still so I finished that off in the oven to play it safe. Still, came out good but would have liked the skin to be crispier. Next time I think I'll just fire up the grill to crisp afterwards or put it in the oven on broil to crisp it up a bit.
What I noticed from the first smoke is that the door wasn't sealed properly so I went out and got a roll of oven sealer and went around the door. Huge difference when I did my second smoke, much more efficient. Purchased the dual probe RediCheck as I seen most have something they're using and that's a no brainer.
I've posted some pics below for your enjoyment
This was before I sealed the door.
sealed the door and now smoke come out back vent only
Cast iron skillet for chip box, water pan and probes purchased additionally.
my first butt, 170 in the smoker and finished it in the oven
my first whole chicken