I've had this grill for about 7 weeks. I used it for ribs pretty quick.
After reading so many reviews, I thought I should do something to keep temps in line. That's when talked with H O S for his suggestions. Right away he recommended the downdraft and I got one.
I was getting anal about temps being all over and noticed that the smoke flavor wasn't there.
Since installing it, I find temps to be almost the same end to end & there is much more of that thin blue smoke coming out of the chimney.
Now, I don't worry about temps.
B T W, those ribs I did yesterday in the video turned out great..I wish you could have been here to taste 'em.
Just sayin'...