When I purchased my smoker approx 20 years ago I used it mainly for hams and bacon after retirement I got interested in sausage, lunchmeat. That's when the trouble started. I could not control temp good enough. i rewired and installed temperature controller‐---a novus n321 works great now I can only get 210 to 220 so ribs are a 6hr+ cook, butts overnight, however works great for sausage etc, no fat out very happy with my 20 yr old 700 watt smoker