I got my Pit Boss 1100 in June. I may need to adjust the P control, as my cooks seem to be done a little faster than expected. The Pit temperature is right, and I have been very happy with everything I have done. The probes are right on, and I rely on them. Cook by temperature !
First cook was a spatchcock chicken. 10 degrees before target temperature, I opened the slide burner, and the skin crisped up beautifully. Last night I did a tri tip, fat side down, right on the grate, then reverse seared. It was awesome. I have also done ribs, brisket, pork shoulder, eye round, chicken thighs, burgers, pork chops, stuffed mushrooms, corn, asparagus, pineapple, and nectarines. I have been smoking for many years, but still learning, from people like those on this forum. Tons of good info available right here.
If there is anything specific I can help you with, please just ask. Like most things, the more you use it, the better it gets. Ask lots of questions. You will enjoy using it, have fun with it.