I came to this forum to get advise as I was intent on buying a 620. Thanks to reading a bunch of threads here and asking Mr. Hartcher many questions directly, I decided a Q220 would be my best choice for my needs (and save a bunch of money to boot!). The price you paid was dirt cheap, I've never seen one even close to that price.
Be sure to download the recipes that Mr. Hartcher can send you (if you ask him). They will make your Q grilling easier and tastier. In fact, last night I did a variation of his Salmon for several guests and it was a huge hit. I made two different kinds of Salmon. One kind (with a mustard and mayo sauce covered with Italian bread crumbs) was placed on a cedar plank in the middle of the grill. Then, the second, a more traditional kind with lemon and dill mostly, surrounded the plank.
The bread crumb fish went on first when the plank was smoking really well, then the other fillets all around the plank directly on the grill about 10 minutes later. The smoke flavor not only seasoned the fish on the plank itself but the other fish as well.
The secret is to get the plank smoking with higher heat than you would do the fish directly on the grates. Then, by the time you put on the other fish, the temp will cool quickly. You put the control nob just two notches from off and it keeps at 375 degrees. Don't flip the planked fish but do flip the surrounding fish after five minutes and cook for five or ten minutes more.
Anyway, just a little idea to give you so that you can understand how versatile this little grill can be.