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Thanks for the input Dave.

OK guys well I did some fiddling around and some thinking too which might sound scary but I figured a couple of things out.  First I grabbed a bunch of my wireless thermometers and placed 2 at the bottom where my lowest racks would be then I placed one next to the PID controller temp sensor is. ...

I actually posted in the forum asking for some advice about my smoker.  There are a bunch of pics and a video too.  Enjoy.  Here is the link: http://www.smokingmeatforums.com/t/254998/need-technical-advice-on-homemade-elec-smoker#post_1635690

Thank you very much for all the input Eric but its late here and I gonna let my brain rest too.  I will post back once I have made some checks following your advice.  I want to fire back with ideas but i gotta get some sleep.  Thanks again.

Thanks Gary its a bit chilly here too.

Hello all great site and good people.  Ive been visiting for a while and I thought I already had done my roll call but I guess not.  I live in Washington State and enjoy smoking salmon of course, Hawaiian style pork butt, as well as everything else.  Been smoking meat for a while but recently...

Hello all.  I have built a electric smoker from an old refer and have used it to make smoked pork, salmon, pepperoni, and ribs.  Over the past year I have been struggling with the temp from top to bottom.  The top of the smoker is 15-25 degrees cooler than the bottom.  I know I should expect...