I need help on temp control. I have a vertical Chinese smoker about the size of a refrigerator it works but temp is to high for jerky and summer sausage type meats. low temp is 200 and high is 500 that is what type control it has and range, this is all analog control no electronic at all, it has its own stand alone pilot control. I need 120 to 170. what type of control set up do I need to get this temp range ? and where can I buy these type of controls ? Any help would be great.