Welcome to the forums SAS.
Your smoker is the same one I started with about 4-5 years ago. Loved that little droid. Never had problems keeping the temps up if I kept the wind at bay. I found a coil of 24" wide tin flashing was my best friend against the wind. Wrapped around in a circle just big enough to allow access to the chip door, kept a much more consistent temp.
I also never used the lower grate to cook with so I moved the water pan above that grate. Gave a lot more room for adding chips. I always soaked my chips with that one, and used a slotted metal spoon to add chips, much easier.
Made many magnificent pork butts, ribs, briskets, and turkey breast roasts and got completely addicted to this hobby using that little guy. Almost always kept the gas burner going but also used lump wood chunks and charcoal. That's what was nice about it.
Mine the coating started coming off the inside of the dome and started rusting. I have updated a couple times already, but every once in a while I pull r2 out and clean him up just for a small smoke to make me feel better.
Any other questions you have about this, I will gladly try to answer.
Regards,
Mark
Sounds good! Pretty much all that except the flashing I figured out Saturday. Is there a chart best for using smokers based on meats that you know of? I just read a little and figured around 250 til inside temp was 160 for my pork. But I'd like to start on other meats and such as well and I imagine it changes depending. Thanks again!