Just got my new GOSM 3605BGD $200.00 (by Landmann) Yesterday and broke it in tonight to see how the temps would do. Vents all open, lowest setting on the gas dial, was 212 degrees. Played with it through just short of below the medium setting and got to 325. All along the way I opened the vents, top and bottom, (I varied them open to closed as I climbed the gas knob to just short of medium temp setting on the dial setting). I think I will be able to work with it. Going to sell my old smaller version of the same now. I like several of the features that this will provide me. A few examples but most of all to; Contain grease (has deflectors on the walls and an containment pan in the bottom) Larger cooking racks so I do not have to cut in 1/2 ribs and briskets More temp control, (thinking of doing a smoke generator mod to it for cheese and fish), Ok, fine I had an other thought for a mod as well but, old hammers just set in! LOL! I think the temp on the door is not accurate as I also had a probe elevaited to the same height of the door thermo. It held its own on low temps and varied through medium till I got to just short of meduim temp range and came back to true temp. I got to play with this some more. At a late of night conclusion, I think this will be something to play with for a while, meaning the unit as a whole and having to figure it out. This is a simular type w/ four shelves. Got it from Bass Pro in Altoona, IA. Here is a link. http://www.basspro.com/webapp/wcs/st...3-000423c27407 And now on to it's first meat smoke! Wait, What! Introuduce raw meat into a virgin? I'm thinking, ribs! Weekend! Yum! And on we go!