GT,
I have a Little Chief and I used my dad's when I was growing. I recall his ran colder than mine, but still worked fine. We have always left the smoker in the cardboard box it came in, assuming it would run a little hotter. In cold weather this is more important (plus you may need to smoke it a little longer.

Generally I smoke my fish (1.5"-2" pieces) for 5 hours. I've found the 50/50 salt sugar brine to be too salty so currently use a 25/75 salt to sugar ratio.

Edit: One last thing - I believe you can buy a replacement element for your smoker if you think its necessary. I would probably get/make a cardboard box for it first though.