I've been using a MES 30" non-digital that uses a control similar to a electric griddle (hope you all understand what I'm describing). I'm having two issues. 1) The temperature swings vary nearly 20 degrees from the time the temp control calls for heat until it heats up to the target temp. Is this an issue with the control or is this normal since it's not digital? I'm considering calling masterbuilt and attempt to get a new control to see if this helps. Any one else have this problem? 2) I don't get a good, solid smoke ring in any of the meats I'm working with. Even running a range of 225-240 degrees, I don't get a solid smoke. I've been using relatively small wood chips from Mo's (http://mosfoodproducts.com/) and would expect a much greater smoke. I'm considering using saw dust but wonder if that would burn up too quick. I'm also about ready to get the a-maze-n so I can get a solid smoke and ring developing on the meat. What are everyone's thoughts?