Hey everyone. New to the forum but not to smoking. Worked as a BBQ chef for a few years but due to a combat injury, I can no longer work. I now have a small, home based BBQ & jerky operation. I was using propane but it was killing my profits and wanted to keep consistent so, I purchased 2 40 inch electrics. Now, this one is fully insulated where as my others weren't. I noticed when making jerky during the first run, the temps were fluctuating a lot. As in it was set to 140, but was climbing to 155. I adjusted the door to get more ventilation and stabilize the temp which, since it outdoors but sheltered from the wind, kept the temp swing to 3-4 plus or minus during the on off cycles. Is this normal for electrics? I don't mean to sound dumb, but I'm very new to the electrics outside of the restaurant which was indoors and held a solid temp. Thanks for the help in advance.