Charbroil Electric Smoker
For the money, this is a great little smoker. Here are some tips that have worked for me.
Use a short heavy duty power cord. When I was unable to to maintain the ideal temperature of between 210 to 230 degress when it was cold or windy, I purchased a foil insulated water heater blanket and cut it to size, using foil tape to seal the edges and a bungee cord to hold it in place. I also made a "hat" for the cover out of the same material. Cost; about ten bucks. ( I now leave the insulation on all the time)
I can now maintain ideal temps without having to set the unit on the high setting. I found a flat stainless steel mesh basket and use it over the heating elements for the wood chips. Works like a charm. Be sure and fill the water pan with hot water and let the meat come to almost room temperature before loading the smoker. And last but not least, be certain to get at least one remote probe type thermometer. I don't find the thermometer in the lid to be very accurate, so I use one remote in the meat and another one to monitor actual air temperature in the smoker. Hope this helps.