Not at all.  There is a tiny learning curve, but once you get past that it’s so simple.  All you have to do is this:

Step 1: Light a fire using a charcoal chimney.  Once the coals have been ashed over a little dump them on the lump charcoal inside the charcoal basket at the bottom of the interior of the drum.  Leaving the lid completely open for at least 5 minutes will help your lump get lit and get a good fire going.  After that just close the lid, open up your intake dampers a certain amount, and let the drum come up and settle in at whatever your designated temp is, which will be much faster at that point.  Refer to the “how to light a fire in your drum smoker” video above.

Step 2: Once your drum has gotten up to the cooking temperature you want make sure you’ve thrown whatever wood chunks you’re planning on using onto the coals before placing your baffle plate on top.  Then just place your meat on the grate(s), or the meat hanger.  If you want to use a water pan make sure you place it inside first before grate(s) & meat.

Step 3: Close the lid and just let it operate.  Your dial thermometer(s) and any other type of digital equipment you’re using will let you monitor how the cook is going.

It’s that easy.  There is nothing to fear or worry about.  Remember, controlling temperature is all just a matter of opening and closing your intake dampers until you get it set just right.  Or if you’re using a temperature controller like the DigiQ all you have to do is set it and forget it while it does its thing for you.