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First thing to do is go outside and turn the smoker on. They may have left it there for a reason! Bring your heat up gradually as high as you can then let it settle down to the 240 range and let it go for a while. Get an independent temp gage and check the actual chamber temps. One thing you don't want to do is put food in the thing, have it get hot and then find out that after an hour or so the elements burn out.
If if has been sitting a while you may want to make sure there are no critters living a happy life in there somewhere and check to see if it needs a good cleaning. After getting it hot you may be able to go in there, scrape off some of the accumulate gunk, and give it a good wipe down.
Like adiochiro3 said once you get it going buy a large freezer and vacuum sealer. Smoked meat freezes well once sealed. It can be expense running it all day so make the best use of it and fill er up.