Thanks guys for the welcome.,
Gus, in answer to your questions, the unit never shut off, I had it set for as high as it would go. I tried the vent open for 4 hrs, halfway for 4 and closed for 3, no radical change in temp, maybe 2*. I only opened the smoker twice in 11 hrs and it dropped 10+/- * and recovered within 20 min each time. Recovery was not a problem in my opinion. After 11 hrs, I had to do the Texas crutch and put it in a 325* oven for almost 3 hrs to finish it.
The meat was room temp when I put it in. The water was tap water. This was the only item plugged into this circuit.
I repeat, it never got over 158* inside the smoker. After 11 hrs of cooking on the highest setting possible, the internal temp on the brisket was 124*. Im not looking for hot, only 200*-225*. If I can't get over 124* internal after 11 hrs on a warm, 65*, calm day then this is only a cold smoker.