Welcome John, everything has learning curve and the Bradley isn't any different. As you gain experience you'll learn what it excels at and also it's limitations. Remember first that's it's a "low and slow", not a "hot and fast" cooker. I mention this because other posters(new owners) to this forum have misunderstood the purpose of this smoker, and were very disappointed with the results they got. I have put "tons" of salmon, my own cured hams, bacon, sausage, pulled pork, etc., through my smoker. I've done some mods to it over the years, but it continues to roll on. Hope you have the same experience with yours!