Got the grill assembled and tested out with a rack of ribs, was able to maintain around 300 and they came out great. I used the directions on a previous post on how to bring the temp up: When temp is 70 degrees from desired temp (230 for 300) I move the settings to a 3 on top and bottom. when temp is 25 out (275), I move to the top of 0.7 and bottom of "barely cracked". It will continue to rise very slowly to 300 and usually maintain around there. This seemed to work well for me. The temp gauge that comes with the grill is junk, DO NOT RELY ON IT. I bought the ET-73 Maverick remote, works great so far, getting one with a remote is definitely the way to go.
I am going to try with a butt next weekend and try to maintain 225-250. Going to get a 14" deep dish pizza pan to act as a heat deflector/grease catcher, should work well.
Havent made any mods to it yet, just noticed a slight leak of smoke around the lower vent when I close both vents.
Cooked steaks, pork chops and salmon on it, great results.
Thanks again to JMSetzler you saved me from buying a junk Sams club grill and a separate smoker from them, that total bill would have been about $500 now for $270 I have the best of both worlds. Also great job on all the videos you have done JM, your Man Cave Meals website is on my bookmarks toolbar.
