Thanks to all for the kind welcome.
I had great fun all day working the smoker, but have to admit that my first batch of smoked meats was marginal at best. I may have been to stingy with how much charcoal I added at a time as the temperature kept dipping down to 200 and I had to frequently add more charcoals. I had the 2 dampers only open 1" each, so I don't think excess airflow was the issue. I also over-smoked the meat a bit; lesson here is probably to cover with aluminum foil after 90-120 minutes. On the positive side, my baby back ribs came out amazingly tender with the meat falling right off the bones following a formula of 2.5h - 1h - 20m at 225 F.
I'll have to read up a bit on recipes and cooking instructions before I give it another go next week.