My son bought me a Brinkmann Gourmet electric smoker and I'm really enjoying it. I've got a couple of questions to ask and maybe get some info on the matter. I got the smoker in August and did some fish and beef without a temperature gauge. I was hands on and came away clean. Then I got both a meat probe and a temp sensor for the smoker. My problem is in Vegas in the summer the OAT is like the hinges of hell and the internal temp of the smoker ran 275-290. I dealt with that but it was time consuming hands on. I recently did my first pork butt at 57 degrees OAT and the temp stayed in the 220-230 range. The smoker has no vents for summer cooling. Any idea’s out there?