Well this is from last weekend been a little busy and just getting back here. My first smoke I did some chicken legs and a 5lb half pork loin. It turned out great to my standards and the wife and daughter even liked it! Got some pics below! Some questions I have are: I'm still using the stock thermometer which came up to 400 easily when seasoning the smoker had a hard time getting to 200 with the water pan and meat in??? Is this common to have trouble getting to temp? Outside temp was about 40. Or did the thermometer go bad? What should I be doing with the lower vents? Do they serve any purpose when using gas? Thanks for the help so far!!!