Ok, installed the new heating element. It worked fine and didn't immediately trip the GFI...however the heating cycle never turned off when it reached the set temp. Just keep going and going until the GFI did trip. I ordered a new temperature control per Steve's advice.
First cook was boneless chicken breasts because they were in the fridge. Seasoned, left in fridge for a few hours and smoked. They turned out ok. Also noticed the control knob was way too loose, so I ordered a new one for better "accuracy".
The next time I tried a cut up chicken. The breasts were juicy and perfect, but the thighs and legs were taking forever, so I put them in the oven to get to the point where the fat and collagen melt (my preference).
Third time I defrosted a rack of ribs, and decided not foil at all during the cook. It turns out there was a VERY thick layer of loin meat which ended up too dry.
Subsequent rib cook used 2-2-1 method, and very happy with the results.
I decided I like using 13x9 pans with a rack insert. Makes everything easier (including cleanup!) and tastes good to me. I may do the Auber/bypass to help with chicken cooks, and perhaps serve as an extra "oven" for Thanksgiving.
I gotta say everything is so much EASIER than dealing with my WSM, and I can use the Smoking-It right outside of the kitchen on our covered patio...rain or shine!
There are so many helpful hints and tips in this forum, so thanks to all!
Mike