I did notice condensation around the legs Not to sure if it was Grease, I did have it on the driveway and noticed it and moved it onto a rubber mat but after 7 hrs not much mess.
Ok. Not sure what you mean by control panel. Is the element 1500w? Do you have an outlet thats 15amps without anything else on circuut.
I've never tried cold smoking but the thermometer on the window starts at 50 degrees. The plug in just has a low-high setting. I hope someone else can help you with the cold smoking question.
The small vent on the back of my smoker doesn't close at all, it's stationary. If you have one that opens and closes, that would control how much smoke you like. The more it's closed, the more smoke your meat gets. I hope this helps.
There really is no hard answer. Time depends on the size of the chips and the temperature selected, plus the amount of product being smoked. Caution, you can not set and forget. Also, presoaking the chips in water, well extend the burn time and create more smoke.
IT IS ANALOG. I USE MY DIGITAL THERMOMETER THAT TELS ME OVEN TEMP AND FOOD TEMP. THE ONLY WAY TO GO. HOME DEPOT HAS THEM. GREAT COOKER!!
we keep it covered on the back porch
14”wide 12” deep
15amp minimum with nothing else running on it. Plug gets warm when running.
You have to open the door to add chips.