I bought one of the big box store brands of smokers and got my feet wet. Experience wasn't bad but wanted something reliable, Did my research this time called several companies researched Smokin Tex, wasn't a lot of info on other sites or on forums about the 1460, most were on the 1400. But long short of it called Scott took him about 15 min and I had my questions answered. I got it last Friday, due to really bad weather I had to wait until today Monday to break it in. I'd like to thank all of the others for their newbie questions, they are a big help. I did my break in this morning. took 20 min to get up to temp (I'm using a Mavrick 733) I didn't use the break in wood I used chunks (7.9 ounces) I bought with the smoker from Smokin Tex. Temp got up to about 240 then there she blew, temp went up to 333 and slowly came back down and stayed between 205 to 240 (It was set on 215) I ran it for 5 hours, I was amazed that the element only cycled about 7 times. I'm used to it swinging like and open gate in the wind.
I didn't have any meat ready to smoke today so after it cooled I went ahead and ran it again and I set the control just above 200, again it took about 20 min to get up to temp. Used 6.9 ounces of the same bag of chunks (first burn did it's job and was almost all ashes) and again she blew again temp spiked ate 327 now its staying between 199 to 232. There is some smoke coming out around the door but I was expecting that. after the blow it settles down and very little smoke comes out. I hope to smoke something tomorrow but weather is headed this way again and I live on the Bay here in Panama City Fl and even under a cover, sometimes it gets rough. I just hope this pressure release thing goes away. Any way I am well pleased with the smoker can't wait to get a pork butt on to try it out. I'll let ya'll know how it goes. I'd just like to thank ya'll for all the post they really help, And I know there's no such thing as a stupid question, we're just glad when somebody else ask them so we don't have to. So keep on posting.