Sorry if its in the wrong spot, but I thought I would get better answers this way

How about the saying "Work smarter not harder". I put wood chips in it, a little water in the pan,put my meat on the rack, plug in up and WHALA! I have smoke.
Interesting build though.I wonder if I could put a heating element in that

 

Anytime. We'll show you what bodies of water look like.

Although I've gotta admit, you guys probably have better quality deer than we do.

 

I have a Traeger and use it at least 3x a week..No change in bill that ive noticed..And it smokes great..

 

Trust me when I tell you go with a propane or a charcoal / wood smoker.
You can ask a lot of the people on here of the processing I do and IT may be harder to regulate the temps but once you get the hang of it the flavors are unmatched.
The key to most smoking is making sure that the water pan stays no less than half full the whole time

 

Michael_Pearce knows what he's talking about.