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I use a ecb with a 1000 watt hot plate-I use a thick moveing blanket wrapped around it to get to 225-I have also added lava rock around & on top-seems to help also.
For my little lectric, I ensure that I always have water in the pan and try to not lift the lid to much to "check" on the meat. Make sure that you buy a thermometer that you can keep in the meat at all times and can se the temp without lifting the lid or opening the door. I have a remote therm so that I can se the temp wherever I am at.
MAke a wind break..........That will help alot.......The thermostat is a good idea too.........I made one using the thermostat from an electric frying pan.............