So, I have this old and cherished Brinkmann bullet type electric smoker. It's been with me for years now and we are used to each other. It has always done a good job on ribs, chicken, pork, fish etc. However, I recently started making bacon and can't get it to stay at a low enough temp. I've added an element from another brand that has a temp control. I am using a digital thermometer for both the food and the inside of the smoker. Even on the lowest setting it climbs up above the recommended 140F for bacon. What I did was pick up a second one, the taller type, as mine is short. The second one was a yard sale deal, $10 so I figured I couldn't go too very wrong. I stacked the taller body on top of my heat pan and then placed my short body on top of that. It gives me four racks in the upper body and a place for a drip pan down below. I'm hoping this will allow me to smoke at lower temps by only lighting up my AMAZN smoker in the bottom and maybe the element on low to get things started. Any other ideas or advice?