I've always used a charcoal smoker with great success. but recently I bought the cheapest Masterbuilt Electric. So far I've ruined a beautiful Brisket, several lbs of Salmon filets and Ribs that were edible, but had no "bark" on them. Ive checked the heat with a remote thermometer and found it will not hold at 225*. It ranges from 198* to 240* .At that range it will not make smoke. I even made a foil pack of chips and laid it directly on the element. When I try to regulate the heat upwards, it gets way too hot. any advice here would be greatly appreciated