Fourth Electric Smoking:

At 14:25, I started the pre-heat at 225*F No water in pan.

The Base Rub for this smoke is one part each Garlic Powder, Onion Powder and Black Pepper. Other spices include: Oregano Powder and Cilantro Dried Crushed.

4 @Elk Chuck Steaks – Base Rub, 4 @ Chicken Thighs – Base Rub and Oregano, 4 @ Chicken Thighs – Base Rub and Cilantro, 3 @ Chicken Breasts – Base Rub and 1 with added Cilantro. 4 @ small Potatoes – N/A

Started smoke at 15:20 at 225*F. No water in pan. Mesquite twig pieces dead/dry. The top vent is closed.

I added mesquite twig pieces at 16:24.

I pulled the elk steaks at 17:30. Then I put a Poblano Chili and a Green Chili into the smoker. I added more mesquite.  

Everything was done at 19:00. The internal temperature of the chicken breasts was 175*. The thighs hit that one half hour before.

The potatoes are fantastic. The smoke flavor made it through the skins, and the moisture stayed in. I did not poke any holes in them. The insides were as tender as mashed potatoes; the skins are tender and not dry. All the meat was perfect. Smoked chilis are awesome. The skin just falls off and the seeds add extra heat.