I have been "grilling" for years as well as being very handy in the kitchen. I moved to Kansas four years ago and a friend gave me his old Coleman bullet smoker. I have smoked a lot of Butts in the COleman, and quite a few chickens. With some expert guidance I have made some very juicy, tender pulled pork. My family has urged me to move on to ribs, brisket, lamb, etc. The Colemen is too small to allow me to move to that level. This week I purchased a Smoke Hollow 38 inch propane smoker. My 7 year old boy and I assembled and seasoned it last night. The Smoke Hollow posts here were very helpful. I phoned them before purchase and voiced my concerns about temperature regulation. They assured me that I had any issues they would send free replacement parts immediately. I checked the thermometer by immersing probe into boiling water. It measured 205F. I am thinking a 5% tolerance is acceptable? When I began the seasoning process the temp quicly jumped to 300F. At first I was sure that I was going to have to contact the manufacturer. However, after the water heated up the temp settled down. After two hours I was able to maintain 250F with the burner set to medium. Does that sound normal?? I have two racks of spares in the fridge waiting on Saturday. My daughter wanted me to do a brisket, but I told her I wanted to do some ribs and a pulled pork before attempting the brisket. I plan to do the spareribs Saturday using the 3-2-1 process, smoking with apple chips.