my Name is Bob and i am from Choctaw Oklahoma, I just upgraded to a "REAL" smoker "by my definition". i have been smoking on the two electric for a little over six years and i have seen and been told that wood is the only way to go and that it takes more time and a lot more work but it is all worth the effort. I started out on a brinkman water smoker and then moved on to a Cajun electric Smoker which by the way i will never buy again !!! After three short years the heating element burned out and the only way to get another is to buy the "shell" which means i take the door off of the old smoker and put it on the new "shell" and the cost for the shell is 188.00 and i only paid 199.00 for the complete unit !!!! I now have a brinkman Smoke 'n Pit and just "tried it out this Labor Day week end "brisket and ribs" not to bad..... and this is the first time i got the "Smoke Ring" in the meat , with the electric never had a real ring in the meat . Still this a real work out and i need to know how to control the temp i have a big up and down with the temp of all most 50 degrees 220 to 270 i used charcoal and hickory chunks for the smoke i did "ok" by my standards the clan i feed said the meat was great but i think it can be a whole lot better. i would like any help or ideas to help control the temp this is my first problem the smoker i am using has a side box burner and a chimney with an adjustable flap to allow the smoke out Thanks in advanced !!!!!!