Mine works great. Here's what I did.
I took out the existing controller and just wired the two spade lugs together.
Drop the probes thru the hole in the top, clip the temp 01 probe to a rack or use a wood block with a hole in it. Stick the temp 02 probe in the meat.
Plug the Auber in the wall . Plug the #3 into the Auber.
It is very easy and works great.
I did a Lamb roast, sausages and chicken yesterday.
225 degrees plus or minus 2 degrees all day.
I have noticed that since the element is not on full blast during the smoke, the wood does not smoke to well. Only for the first hour.
I am trying a AMPS next time.