Thank You Idaho Mike for the "HEADS UP" on three issues unique to electric smokers (I probably would have
learned eventually via "school of hard knocks" but thanks to you (and people like you) a lot of frustration is avoided.
This is definitely going to be different than what I'm used to!
BTW, I'm located in Wisconsin so the SMO25 is in for a lot of cold weather smoking. The switch to electric came about when we converted our breezeway to a sheltered outdoor kitchen (formally housed a fishing boat which I'm now too old to use).
Regarding the 300 deg start-up; wait until the smoker stabilizes to the set temp. before adding meat?