I have the same model as you for the 1+ years. Yes, the contol is doing what it does and is the basic such as an electric fry pan.
Now, here's what I have done.
1) bought a silicone door gasket seal from home depot(black color for exterior doors) enough to seal 2 doors for around $17
2) drilled 2) 1/2" homes in the bottom below where the chip tray goes. I'm still playing around with hown much air intake is needed for required smoking/cooking temps.
3) drilled a 3" hole in the top, left, back coner and added a 3" metal elbow to act as a smoke stack. You will need a 3" hole saw of other tool cutting the whole.
note: next time I would drill the hole on the side, back corner, at the top so that mositure doesn't drip on the meat. I had this problem smoking salmon at low temps. 100*-180*
4)I bought a PID controller with a thermocouple/temp probe and a 12/24 volt to 120volt solid state relay off of ebay for around $35. Bought "project box" from Radio Shack for $20+/- and a few rubber grommets from home depot. With the PID controller, I leave the smoker element on high and let the controller turn on/off the element as needed. You will need a male and female plug end from a 12 guage extension cord. to be able to plug the Pid onit into a wall plg and them into the element on your smoker. BTW, the PID and thermocouple isn't the most accurate(+/- 5*) but with a few tests in a ice water bath and boiling water, you can find your range for accuaracy
5) I now have have a maverick #732(?)for accurate internal temp monitoring form inside the house. I still have not figured out how use all of the functions of it such the over and under temp alarm
Not really too involved
In order of mods, I did #4, #3, #2, #1 , #5
Total spent, less than $100 excluding the maverick.
goof luck... it's still a fun learning curve and I've never totally ruined a piece of meat, fish, cheese, or garlic