Thats exactly what it is, it pumps air in to the coals based on the temp reading from a thermometer you clip inside pit. Since you're using a propane tank, get a big roasting pan and rack, grind or cut down the edges so it will fit in the tank. Keep the bottom of that pan full of water because a propane tank is going to give you direct heat, even if your at 205 degrees the bottom will dry out even if you put in a ceramic heat dissipater. If you just put meat over coals, the bottom half of your meat is going to be dry every time no matter how low your temp is on a long cook. The only way youre going to get smoke out of propane tank smoker without burning the meat is to use a very small amount of charcoal mixed with whatever wood you want for the first 8 hours of your smoke. That small amount of fuel is going to have to burn hotter to keep the pit at temperature giving you smoke. If you fill up your tank with fuel, its going to get 205-250 without actually creating much smoke at all. It took me forever to figure this out. My meat was coming out really really good, but I couldnt get much bark or a red smoke ring until I discovered that by accident. Setting the meat out at room temp for 3 or 4 hours before you cook is critical, it evens out the temperature of the meat and makes a huge difference at the end. A dry brine the night before is good too, but I dont think it makes as big a difference as a lot of people say, I do it if I have time and there is room in the fridge because it makes the raw meat look awesome. And finally most online recommendations for what temp to pull the meat are about 10 degrees too high, Ive seen a noticeable difference pulling meat at a lower temp wrapping in foil, then a couple towels, then in a cooler for at least 2 hours. That last two hours evens the temperature of the meat out without drying it out at the point where most people lose all their moisture. Compared to 195 on a brisket and a 30 minute rest is just a lot dryer, plus once you get over 190 the temp of the meat starts going up really really fast, so if you lose focus towards the end you can really screw it up. This is really only for bigger cuts like pork shoulder/belly or brisket. Good luck man, a lot of people dont take this shit seriously but I feel like cooking meat perfectly honors the animal, they died for this shit you owe them a good cook.