Just a side note:

I have the four rack digital Bradley. When the smoke is on, the temp is 180 min in my box with the vent wide open. I use a cooking thermometer in through the top vent holes and I can confirm that when the smoke is working the box willnot go below 170-180 without the door open. I was just putting up with it and smoking everything in 4 hours or so at the higher temp but it makes the meat a dryer than a traditional smoke.