If it is a Char-Broil 505 electric you really need to seal it up good. They will get to 350f, but the door therm is unreliable. I am on my third cook and it is off by 75F now stating its running at 300f instead at 225f. The 505 I have wouldn't get chips to smoke on short cooks, and I wonder if at all. The water pan is small and steams out within 25 to 30 min. The vent tube on top restricts air flow so no smoke really generates.
I have a thread here that shows the mods I made to mine. Titled "sows ear to silk purse".
I'm not saying the mods I made are the best solution, but it is a work in progress. It cooks a Dam fine bird and loin. My mods allowed me to smoke for long periods of time without opening the door. It maintains temperature very well, but again don't trust the door therm, buy a decent digital.
If ya lookin you aint cookin.
I put less than 50 bucks U.S. in it, and paid 109.00 for it.