I'm brand spankin' new to this forum, but not to smoking. I did my first smoked turkey on a Weber kettle over 25 years ago. Over the years I have had a succession of small water smokers - Brinkman's and Charbroils. The last one was an electric Charbroil - A nice machine with some temperature control - but it shorted out eventually. I started smoking with the advice and a few recipes from the book "Smoke and Spice" but now pretty much just improvise and go by instinct. For rubs, I usually put one together based on what is in my spice cabinet or use Penzey's Galena Street rub. (If you are not familiar iwth Penzey's, they are a great source for very fresh and reasonably priced spices. Yesterday I purchased a 40" Masterbilt Smokehouse. Question - I was runnihng through the seasoning process and stuck a remote thermometer on the middle shelf. When set to 275, the digital controller actually was up to 290 and thermometer was over 300. I'm going to do a dry run today at 225 with some water in the pan and see what reading I get. Is this normal for "break-in" or should I be concerned?