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I have one that I've had for about five years or so. I added angle iron on each side and can put 12 racks in it for when I make jerky. I also just recently put a 1500 watt electric element in it. I was tired of buying gas. They were for some kind of indoor grill that I found at a flea market for 3 bucks apiece so I bought a few in case one burns out.
Well, I've done a bunch of modifications to the char-broil and I can now keep a steady range of 255-265 degrees for however long I need to. That's still too hot for winter/summer sausage but should work for everything else. Maybe I'll just buy a big chief electric for sausage and trout.
I installed the electric element in my char-broil today and man, it works great. Got consistent low temps from 110-ish to 170-ish, mainly from damper adjustments. I barely turned the element on low. I still have the propane stuff ready to be hooked up when I need 250 degree+ temps.
I installed the element in the side, and it rests on the old water/chip pan (filled with sand). I'll post some pics soon
I'm starting springtime work on the motorhome today. I sense a getaway in the near future. Future sessions will be sausage, ribs, and bacon. Then back on the WallyWill in the fall