If you already have the control for temp electric I would just use a smoke tube.
I bought one on amazon for 20 bucks. I light the pellets as instructed and then put the smoke tub in the bottom of my BBQ. I use 1 of 4 burners to cook brisket, loin, and roasts. tube smokes for about 2 hours. I fill up and do another 2. what I had to do is close the back long crack on the BBQ to keep the smoke and heat in. I am thinking if you add a smoke tube it will be enough extra heat that your electric you have will keep it at 220 degrees. you can also plug up a few other holes on a BBQ and you will be amazed at how much less heat gets out. I do mine in a building so the wind doesn't blow the heat out. I think you gave me a great Idea and I will add a electric controlled element and leave my burners in for doing burgers. That way I have a BBQ and a traeger all in one.
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Today's Featured Article - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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