I'm using a Brinkmann electric and use a temperature probe inside the unit.
I've found that if you put a couple of quarts of water in the pan it hold
pretty steady at 225-240. What I do is make sure the water is gone after
about 3 hours. Then the temp gradually rises to 280. At least with ribs
that gets me really good results after about 4 1/2 to 5 hours. If it's
warm out or there is direct sunshine on the rig it tends to run a bit
hotter. So I have an electric fan trained on the body of the smoker.
Depending on the speed of the fan and its distance from the body I can
maintain temp pretty well. One thing to watch out for is the wood chunks
you put in. I soak them for a few hours. But if they are too dry they will
actually catch fire and the temp will shoot up. Not a good thing. So you
have to monitor pretty closely and have a squirt bottle of water ready in
case there is ignition. If it happens open the door and put out the flame.

Anyway, this works for me. I know I should probably invest in a more
sophisticated "real" smoker but I'm getting good results so why should I.
The old hands around here seem to have it right: It's not the rig, it's
taking the time to figure out how to use it. Good luck!

Peter
"Higgins" > wrote in message
m...
> I definitely want some sort of temp control, so the Brinkmans seem off
> the shopping list.
>
> Meco has a thermostat plus a door to add more wood, so that seems
> ideal. But around here, folks seem to have had big problems with Meco
> heating elements failing quickly.
>
> THen there's Char-Broil, temp control! But no little door. So the big
> question is, I guess, is the lack of a door to add wood chunk that
> awful??? I'll be doing chickens and the occassional fish fillet. And
> some tea smoking. No on here ever talks about tea smoking....Thanks!