There is a procedure for calibrating the temperature knob. Largish temp swings (+/- 25 or 35 IIRC) are normal in the analog smoker, just like an electric oven. Calibrating the knob lets you make it such that when the knob reads 225, the AVERAGE temp is 225 or thereabouts. I added an external Auber to my #2 analog, and while I like the more precise control (I'm an engineer, I can't help it), it was just as much about the step controls, wifi access, and data plots as it was about the temperature. I cannot say I have noticed a big difference in my food.