Both true, I just wanted to add the coil heats to a light cherry red, this is somewhere around 1600°F. The chip pan etc over the coil heats up as well, around 600°F to get the wood smoking. Once the sensor sees the set point is reached or at least getting close, depending on the design of the controller, the coil shuts off. There is an awful lot of heat there that will be conducted away as the metal cools. This energy will continue to cause the air in the smoker to rise anywhere from a few degrees to several depending on where you are measuring it at. This is also the reason when going in a cooler, you need to pull meat out of the smoker about 5 to 10°F lower than your desired finished temp. The center of the meat is 195 to 200 but the surface is whatever temp you smoked the meat at, as high as 350°F. Some of that energy will warm the Towels but the bulk is reflected back at the meat by the foil and is then conducted into the meat continuing to raise the internal temp and cook the meat. It will easily get to 205° and possibly higher. If you Foil and go in the cooler at an IT of 205°F the pork can easily heat to 215°F and then take a LONG time to get below 160°F where the Collagen stops breaking down. This is like cooking the meat, already at your desired 205°, an extra hour or more depending on how long the meat stays in the cooler. You end up with mushy meat...JJ
I'll have to read both your and Bear's quotes a couple of times to internalize the answers but they both clearly explain how the controller and the heating element work. I also like hearing about how exterior heat is absorbed by the heat and how it affects the IT. Fascinating stuff.