Yes sir, has been a fine smoker especially for the $$. I started using gas with chunks in a cast iron pan to get the hang of it, this summer has been all hardwood lump, chunks, or small apple limbs. Works pretty well overall but I'm noticing it likes to run a bit hot early on then by 6-7 hours it gets pretty difficult to maintain 225-250, just seems to like to run cool.
Either way - once you go straight lump in it, the flavors are amazing. I've been using Frontier lump. Use the gas to start the first round of coals then shut it down and go with a chimney after.
Update on the pulled pork....was outstanding and I encourage going to a local butcher if one is in your area. Much better, not injected with any strange chemicals at some huge factory for whatever reason....
Wrapped at 170 and left on the heat right up to 200+ then rested just over an hour. This was the best on yet, practially fell apart on its own and was moist/juicy all the way through.
Saturday - ran the smoker at 275-325 and put in the beans, shortly after the pork deliciousness went back in to warm slowly - still wrapped up in foil as well as the corn. This ran about 3 hours and everything was perfect! Meat stayed juicy and have rave reviews from the guest!