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i think my issue may be related to being paranoid about the water pan. yesterday i put turkey thighs, mac and cheese, and bacon wrapped stuffed peppers on there. within 2 hours everything was totally done. i didn't open it once and the water pan was empty. i guess i'll keep experimenting...

Good thought. I'll poke around for ideas on insulating the chamber

Yes. I bought a 6 probe third party thermometer that I use for the meat and the internal temp of the oven. The "actual" displayed on the smoker control panel is consistently 20 degrees higher than it states, so a setting of 225 pretty much floats from 235 to 245

i bought this and yes, i do open the door every couple hours (3 or 4 maybe) for 30 seconds to top off the water. https://www.lowes.com/pd/Pit-Boss-Pit-Boss-Pro-Series-1322-sq-in-Mahogany-Pellet-Smoker/1000601259 i've had electric smokers in the past that work just fine. i just don't get it...