Camp chef has a low smoke setting around 165 which is perfect if you wanna get smoke flavor on food to reverse sear on the sear station (burgers, steaks, wings, chops, etc). High smoke is around 220-225. I reverse sear almost everything except for ribs, brisket, butt.
Sear station allowed me to get rid of my WSM and Weber genesis. Total game changer.
I will say that the smoke isn’t overly strong but I have been using mainly more mild pellets - apple and cherry. You can always buy a cheap smoke tube if you want but I think it’s fine as is. You could probably use it with the higher temps (you still get smoke flavor at said higher temps it’s mild imo). I smoke pizzas in the high setting and its like it came out of the wood burning pizza oven. And the customer service is good, my probe wire went out and they shipped me a new one no questions asked (outside of verifying a model number).
I have two buddies that have the same model and they both love it.