Welcome to SMF glad you joined us. Congrats on the new smoker what model is it? That will help us with our suggestions. I'm going to move your thread to the Roll Call section so you can get a proper welcome to the site.
Fancy does not mean good. I have a old 55 gallon drum smoker that can out cook someone on a 2000 dollar trailer cause i know how to use it. If you learn how to use your smoker you will be the envy of your block. I would spy the inside of your smoker with pam and burn at 250° for a few hours to season it. Search for some simple mods that will turn that smoker into a champ.
That smoker will work fine. I would suggest seasoning it by washing it out good then let it dry or start a small fire to help it dry then spray the whole inside of the cooking chamber with some Pam then raise the heat up to around 200 for a half hour then up it to 275-300 for another half hour then choke it back down with the intake vents to about 225 an let it run another hour or so.
What many of us do instead of replacing the thermometer is to place a thermometer probe through a block of wood or a potato and place it on the grate next to the meat that will give you a much more accurate reading. Here's the type thermometer most of us use tho we use lots of different brands and models the idea is the same