I am normally smoking at 275°, I have done 40 racks of ribs with no problems, i do pork butts and brisket and ribs all bought from restaurant depot.
I have had two fires, one in the summer on this winter, the first fire everything was actually wrapped in foil and just keeping warm for vending
I am using these pellets
I change the foil from the bottom and the drip tray after every use and also the foil pan in the bottom pan
it's cold out now, I don't remember the software but I have not had it a year yet and I bought it new
I have called and talked with Bill at cookshack but I wanted real guys using the smokers opinions
the only vent change I have used but not during either fire was a tee on the outlet so the wind does not blow in