For those that use an electric element smoker with a thermostat, what temperatures and time schedules do you use?

I have the cookshack smoker. Desgined for the cow crowd - award winning for the cow and poultry crow - but will work for fish.

I can only use dry wood chunks, in a pan with holes, that slides over an element controlled by a thermostat.

IE, I turn the digital control to 140 and away it goes. I can turn up/down the temp as needed.

Way to exact for fish...but I'd like to know if any of you out there use a thermostat controlled system and what your smoking temp and schedule is.

I've done 140 for a long time.

Started at 140, bumped to 150....160...up to 190.

I've even started at 190.

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Tule King Paker