Curious and can it be fixed

[iamimdoc]

I have an old (1970's?) Brinkmann Electric Bullet water smoker (it was my father's - hence, emotional attachment)

I have a metal plate with multiple holes (using for cooking veggies on the grill). I inverted the plate over the electric element and place wood of choice on the plate. Wood doesn't touch element but creates a lot of smoke (no fire). Seems like a good idea although presumably not the design of the device.

Temperature near the grills for food is ~ 225 while cooking. The thermometer is _pretty_ accurate based on putting it in boiling water and getting about 205. So maybe I am really smoking at 220+/-.

Cooked chicken is moist and tender but half chickens cook in ~ 1 hour - even faster at times - seems way too fast. Sausages are getting over done in 45' or so. Bigger pieces of pork (3-4 pounds) done in < 2 hours.

So,

why does meat cook so fast?
anyway to fix it?
or just time to upgrade and move on?

Thanks in advance

[BluDawg]

225 is not the be all end all cook temp I don't run my pits under 275 unless I'm makin bacon. Typically I cook 300-350. As long as it is putting out quality product that you are happy with just roll with what the pit gives you and say thank you to the BBQ gods.