Been using old Smokey (Redi-Smok), for a long long time. Since its has a guessimation analog temperature control, and it's a sealed pit. You are maintaining a higher moisture content than other electrics with vents and doors. I suppose you're starting on high for about 20 mins/lb. and then dropping to probably the #6 or #5, whichever you are using decrease by one setting and Make sure and open the lid and let the steam out about one hour before its ready to plate.
If you are using the drip pan with water, its not designed to be a water smoker. Just thought I would pass that along.
You are probably better off just tying up what you are cooking if you like the finished product. Or use your established time table and then deduct 15 mins., still a problem I would start with 10 mins increments after that.
I loved my Redi-Smok for fowl, but I broke out a pipe pit for pork and beef. I think I have three here now with the bottom burnt out of all three.
They just are not built for a precise temp. only the 1,2,3, etc settings.
You can always use the smoker for the 3, 2, 1 method, or the 2, 2, 1 method and finish in the oven. You'll have all the smoke by then you'll get anyway.