I have the same smoker. I bought it about 3 years ago. If you didn't get the thermometer that goes with it, you will be at a distinct disadvantage. The secret to successful barbequing is maintaining a low temperature and adequate smoke. Most experts say 200 to 220 degrees is the best temperature. What I have found with mine is that around 220 to 230 works best. There is about a 10 to 15 degree difference between the bottom and top, hence the higher temperature. I use a dry rub on all my meats. Very seldom do I baste with barbeque sauce. I cook chickens, brisket, ribs, fish and vegetables. I do my chickens for about 6 hours, briskets for about an hour per pound, ribs for 6 to 8 hours.

For cleanup, every so often I get some degreaser, mix it with water, and literally give it a bath by hosing it down. Other than that, I just scoop up the ash before cooking.

A really good place to check out is www.barbecuen.com. There is lot of infomration there about all types of grills, pits, wood, meat, etc.

Good Luck