post a pic of it

Ant nothing wrong with 300 deg. Don't believe the hype.

Clark

For a lower temp, start with a half chimney of charcoal, the add small amounts along. You should be able to control the temp close to any level you want but it will take attention (and a little experimentation at first). The amount of charcoal will determine the heat level, the number of smokewood chunks will determine the amount of smoke. You can have some control on heat and smoke with the damper on the top of the chimney, too. The smoke doesn't have to be really heavy to get good flavor. If you get a thin blue-white smoke out of the chimney you should be getting good flavor-- no need to open to check inside.

The big, heavy-duty, stick smokers use only wood after you get it started. For that, your temp and smoke is determined by how often you add wood. That requires a good bit more practice and attention to get the temps and level of smoke that you want. In my mind, that is more of an art and requires some time and lots of effort to become a real pitmaster (I am not one).

Smoke the meat for about 4-6 hours. Then wrap in tin foil and finish off in the house oven at 250. Much easier to control

Gross. I never wrap in foil. Might as well call it a roast. 200-225 for a long time. If I'm in a hurry, 250-275 for 4-6 hours

Use it to learn and practice on then upgrade.