Been cooking with the 340 quite a bit. The first cook was sausage and asparagus. Got a silicone grilling mat. The mat is worth it's weight. I know sausage is not that challenging but it's been raining non-stop here. Just needed to break the 340 in. Next was catfish fillets. Then pompano fillets. Both fish were outstanding with a lite smoke flavor. Then Saturday I did baby back ribs. Did a lot of study on ribs a did a 2.5, 1.5, 1 cook. They came out fine for my first ribs. Tender, good bark, good smoke ring. Next time I'll do the 3 2 1 method just to see the difference. All the cooks went well. I did get some 50 degree temperature spikes grilling the ribs, but the 340 settled down. I'll probably be grilling more fish and vegetables during the week because that's what we eat.