Thanks for responding!
Large load, all 6 racks used, not overloaded, not room temp.
Cold water first 2 hours.
Both oven and smoke generator on.
Vent 50%-100%, varied.
I understand that anything can be made to work, I'm struggling to understand why I should need to.
I'll check to see where the probe would be in relation to the meat.
I did have a heavy load, but I thought that's what the 6 racks were for. Door opening only to change water.
Smoker did eventually reach 198 degrees, but that was after 9+ hours. I'm still in the process of smoking a medium sized brisket, should be done in a few more hours! Probably going to be over 30 hours, which isn't too far out of the ordinary.
Oven element red, at max temp 320 only about 2/3rds (middle) red, rest black, not sure if that's normal.
I understand the room temperature for the meat, and also the hot water for the bowl, though neither is in my manual.
Smoker comes with 6 racks, how many should I use?
I guess my main complaint is all the "work arounds" needed, makes the sales pitch not reality based.
"With this model, you can set PRECISE oven temperatures, time and amount of smoke for consistent results each time you smoke."
I guess there should be a shroud around the temp probe if being close to meat is going to change the readings.
That said, it does work, just not as well as I'd hoped, and does takes much longer than it should.
Still not sure if I will keep, if I do I will definitely end up modifying.
Again thanks for the tips, will be implementing and testing.