Honestly haven't paid too much attention to temp in smoke mode. I just decide how much time I want in smoke mode or at 200. If i am going to be in smoking at 200 I might just tweak the P setting to 6 to get more time between auger turns. I guess if its working correctly a change to P2 it should not drop temp as low as it is on P4.
For grilling it works great , chicken at 325, reverse sear method for steaks, and burgers just crank up to over 400 and use combination of open and close lid. It gets really hot and dont leave it unattended if you are changing temp dial or opening closing the lid.
I was also a little thrown off at the texture(convection) compared to wood/charcoal , I think with long smokes and even baby backs you must wrap ie..Texas Crutch them for up to an hr during your cook to get a little more tenderness/moisture.