Hello, my name is Juthro, and I'm a smoking addict.... Great topic brother, thanks for starting it.
Bear, even if your element is burned up (they sell parts BTW), the cabinet and racks will make a great cold smoker. Think smoked peppers and cheeses.
I love the flavor of smoked food, be it veggies, meats, cheese, you name it.
One of my favorite things to smoke is Canadian Bacon. You take some pork loin, brine it for a couple of weeks in a solution containing the proper amount of #1 curing salt (contains sodium nitrate, to much is poisonous, do your homework, and double check your math).
This allows you to slow, or even cold smoke for long periods of time, without the fear of your meat growing toxic organisms. You then cook it low and slow until you reach your target temp. Same process as bacon, but loin is easier to find here then pork belly, and it is much leaner.
Though you still have to cook your meat when you use #1 cure. If you want to make jerky, or dried sausage that is intended for consumption without cooking, you should use #2 cure salts (contains sodium nitrite as well as the sodium nitrate).
If your not using cure salts, you should follow the "40 to 140 in 4" rule. This says your meat should go from 40*F to 140*F in less then 4 hours to be safe.
Happy smoking my friends....