From reading the posts I'm getting the impression that many of the electric smokers are basically a starter kit that you get and then you work on them to get what you want. Is this a fair first impression? If so, which would be a good one to begin with? What I need is something that will handle low temperatures for fish, cheese, and jerky. I have a charcoal smoker but I can't keep the temperatures low enough for the smoked fish recipe I use.