Welcome from Arizona.
Your smoker is very close to the brinkman smoke n pit that I have; they could be twins. I say it is good. I made many a fine smoked meal over the years on mine with nary a problem. I did get a tad weary checking on temp and adding wood but the results were worth it. The smoke flavor was less than strong and more than subtle, if that makes sense. Just real pleasant. I did find that through the course of smoking/cooking, I would rotate meat so that no one piece stayed consistently near the fire box nor consistently at the farthest end of the cooking chamber and this was to insure a relative evenness in the finished product. And opening the offset fire box or the cook chamber released heat, but one develops a technique to minimize this loss. Long smokes, say a butt, can be an all nighter, so I stuck mainly with ribs.
I say use it and enjoy the results. I still have mine but made the switch to electric last year. Definitely a difference in flavor; the electric is a tad stronger in my opinion. And I still have the offset. Still good and a lot of memories.
You may want to repost your question in the charcoal and/or wood smoker section of the forum.
Again, welcome.