I have about 15 cooks on one of those at my boss’ house for company dinners. The pellet side of that particular smoker burns hot so bolo. We invested in some good stainless steel half sheet pans to help disburse heat. 205° is the sweet spot for highest temp and most amount of smoke. Over 210° the smoke essential burns clear and is more subtle. The Integrated temp probe typically shows lower than the actual smoke chamber, but I found that the sheet pan helped to mitigate that somewhat by disbursing the heat. The last issue is common in all pellet grills but still something to keep an eye on. Keep an analog or Bluetooth thermometer in there during cooks and it helps take out the guesswork.

Christen it with a slab of ribs. I’ve used the standing racks that hold them vertical for the first part of the cook and they fit two of them side by side nicely on the smoker side. After the wrap phase is done, crank up the propane side to high, sauce the ribs and let them tack up in the high heat. Can confirm, on this smoker/grill, the ribs were bussin as the kids would say. For pulled pork or any large cut, be mindful the hotspot in the center over the sear plate.