I've been using a cheap offset charcoal smoker for a few years and have had issues with low temps. I also had to fashion a metal plate to diffuse the heat coming from the firebox to the smoke section as it was burning any meat that was too close to the fire. I added a fan near the intake which really helped with temps, but it was always a messy way to do things and I got tired of having to add charcoal all the time. Fast forward to about a month ago when my neighbor gave me his old electric smokey mountain smoker and he bought a new propane one. I cleaned out the smokey mountain and purchased a new element and cord. Put everything back together, along with a new thermometer in the door, and seasoned it. First smoke was a fatty, pulled pork, and wings. Everything turned out heavenly. An electric smoker is so much easier than charcoal since you basically set it and forget it. Easy to add wood to create the thin blue smoke, and no checking on it every 15 mins to make sure the temps are right. This smoker is insulated also and worked well in a light wind. I plan on smoking a corned beef brisket and possibly prime rib in the next month.