I plan to add a couple of dampers near the bottom, a grommet for the maverick probes, and 1 or 2 other things
Well, I've done a bunch of modifications to the char-broil and I can now keep a steady range of 255-265 degrees for however long I need to. That's still too hot for winter/summer sausage but should work for everything else. Maybe I'll just buy a big chief electric for sausage and trout.
I installed the electric element in my char-broil today and man, it works great. Got consistent low temps from 110-ish to 170-ish, mainly from damper adjustments. I barely turned the element on low. I still have the propane stuff ready to be hooked up when I need 250 degree+ temps.
I installed the element in the side, and it rests on the old water/chip pan (filled with sand). I'll post some pics soon