Welcome to the forum.
The temperature control is only a rheostat, there is no thermostat in the new original Bradley (NOBS). Therefore the cabinet temperature will rise of fall, depending on the conditions of the cabinet. For example, is you set the dial all the way, and you want to cook at a temperature of 225°F; after adding the meat the cabinet temperature will drop. After awhile the heat will begin to rise and may go above 225°F, and you will need to dial it down. So it is best to start with the dial at full power, and adjust the dial as conditions change.
Keep a log, on the ambient conditions, the type of foods, and the amounts. After a while you will be able to gauge better. And if you don't have one yet, a temperature probe to monitor the cabinet and meat is well worth the investment. Most have the Maverick ET-732.
I leave my smoker out 24/7 with the cover. If you do have a place to store it indoors, place it on a chart to make it easier to wheeled back and forth.