That is a first!  I would remove the back of the smoker and check all the wiring, replace anything that doesn't look right. As for the element, if the glow is BRIGHT and uniform with no dark spots, it is OK.

I am an idiot.  I pulled a chicken out of my Model 2 at 9 PM and while wrapping it up forgot to unplug the smoker, so it ran all night with the door wide open, about 12 hours.

In the morning the heating element was still glowing, so that's good.  How bad is it that it ran constantly for so long?

Welcome from Eugene, OR...

Hello, everyone. Although I've been smoking fish, game and cheese since about 1980, I ordered my first electric smoker yesterday. Model #2 Analog and a Bella CSG. We recently moved and I left my wood fired converted freezer behind. She was simply too big to move and had way more capacity than currently needed. Hoping I can adjust to a very different, and hopefully more convenient, smoker. Anymore, fish and cheese are the focus with occasional batches of jerky and summer sausage. I will likely add an Auber controller for bigger meats but wanted to keep it independent of the smoker, itself. Home base for the unit will be in Toledo, Oregon. Just up the Yaquina River from Newport. Not much for introductions but there you have it. Have a great day!

We have been doing a lot of traveling the last few years and would like a smoker to take along on our travels in our motorhome. I've used the #2 for several years at our home and was well pleased with it but it is too heavy for me to take along and it's only the two of us. This Sydney Camper Smoker seems to be just what I might like. Anyone have any thoughts on this smoker? I assume it is big enough to fit an 8# pork butt and my pulled pork is always a big hit with everyone. My pork butts never turn out the same in any other smoker.

Anyone have any comments on this smoker?

I know this is an old post, but for people running across this in the future: I just did a 9 pound butt and it fit fine, next time I’ll try a 10-12 pounder. It was my first cook on this smoker. I was concerned it may struggle due to the size of the heating element vs 9 pound of cold meat. It was no struggle at all, took about 40 minutes to come up to temp and held it +/-10° as it should. Cooked at about an hour a pound. This little smoker did its job fine.

My butt on the other hand wasn’t my best, this was more of a test of the capability of the smoker so I didn’t take the time to brine and properly season it. I’ll just make pulled pork and add a little more BBQ sauce and it will be fine.