I have done about 6 dinners so far, todays was Smoked Salmon appetizer with a smoked Pork Porsche. All done on just smoke setting then cranking up the heat to 275' F after taking Salmon off. Salmon got an awesome bark on total smoke time was 7am to 2 pm. The pirk went another 1 1/2 hours to brown up.
No complaints, smokes good, comes up to heat easy, biggest tip was putting Heavy duty foil on drip pan. Didn't on the first run and scubbed later... Easy to put together even without detailed instructions but had it done in 2 hour or so. 
Plenty of room to smoke or bake haven't done steak yet but considering, it's justifying the cost. Did Tri-tip, another porchetta and Chuck roast so far.
All in all I would recommend to anyone wanting to bring their cooking to the next level.
Easy to clean.
Well Done Z-Grill:)