Newbie here and I've got a Charmglow Vertical water smoker (model 830 i think??) that was given to me and i did a batch of goose and duck jerky today and it turned out great but just had a few questions about the setup of it. Where is the best place to put the chips on the pan? They seemed to smoke like crazy for the first little bit then died off. I soaked them in water for a few hours to try to make them last a little longer. Is it better to put them over the fins or more towards the center or does it matter? Here is a pic. Also, not too concerned with jerky making but i if i do other things i was a little concerned about the temps i was reaching. I couldn't seem to get above 180-190 degrees with the smoker on high, is there anything else i could try? I did have a full pan of water in the bottom as well. Temp was inside on one of the grated with a dial oven thermometer. It was about 45-50 degrees outside, but very little wind Any other tips on how to use this smoker would be great!!