[Tom Matiska]

I like my Master electric. No problem getting kielbasa or ham to the proper 160 on cold days. Electric controls are a blessing. Just add more cherry wood chips every hour or two and devote your attention to other tasks.

Matercraft is a one element type, and on warm days that element doesn't stay on long enough to generate enough smoke with heavier chunks of wood. I use fully dried fine chips for those days, and less dry larger pieces for cooler days. If you're going to smoke at low temps (salmon or cheeses) I'd consider a Bradley where the smoke generator is independent of the temp control.