I have been using my Stainless Steel GOSMS now for a year, and love it. Have had great success. Have smoked ribs, butt, chicken, ham . . . and of course, plenty of fatties.
I always keep my top damper wide open. I have never had a problem with lack of smoke flavor. This really allows for better smoke flow. This also helps to ensure that the smoker doesn't get too hot. Remember, you can adjust temp by opening (to reduce) and closing (to increase) the top damper.
My 2 side dampers I use to regulate air flow. At the beginning of the smoke, I usually have the side dampers wide open.
A modification that I made to my GOSMS, was to get rid of the included fire box, and use a 9x12 baking pan. This allows for a quicker smoke start, and also allows me to use a larger quantity of wood (this is especially beneficial when the smoker is packed full with ribs and chicken, my usual Sunday tradition). Intsead of chunks, I use cut "logs" of wood that fit the length of the pan. This also allows for a longer smoke time (be careful though, you don't want too much smoke, yes you CAN have too much smoke). This is why I leave the dampers wide open, so I can feed this large amount of wood as much air as possible. When the smoke gets going, then I close the side dampers to the manufactured maximum (about 80% closed).
Keep on Smoking!!!