No problems at all.

It takes time to develop the taste your hunting for no doubt. Personally for smoking pork or poultry I use dry rubs and let stand in the fridge over night covered. For roasts I spice and inject the meat with homeade sauces like tweaked BBQ, etc. Both of these make sure to keep the water bowl full while smoking. The pork or beeflow and slow. Venison or poultry med as long as required. Also I mostly use smaller wood chucks and don't soak them before placing in the chip box. I also will place the meat in when the smoke is bellowing out of the box and thenrestock chips(ifyou want more smoke flavour) about 1 - 1/2hr later. Key getting the smoke inside the meat in the first 2 hours of the cook. TIP - one of those silcon high heat mitts works great for pulling out the chip box in mid cook.

I make lots of venison jerky and ground jerky has worked out wonderfully in my smoker...goes like hotcakesaround my place. This I don't put any water in the bowl but still line it with foil to catch drippings. Also low/med heat works for me.

Most used wood is hickory, although I often add some mesquite(1/4-1/3rd of thechip box)in with the hickory when wanting that BBQ flavouring.

Yours looks pretty clean didyou give it a good smoke seasoning prior to using it. I let mine cook for several hoursand did 2 maple smokes while seasoning. I do this after a complete box cleaning as well.

Bon appetite!