Hello! I've been trolling the SMF site for awhile, but now that the food truck is operational I need some help from you awesome smokers out there. I have a Town vertical smoker (found here: http://www.webstaurantstore.com/tow...right-door-hinges-45-000-btu/885SM24RSTD.html ) I smoked 100# of butts, rubbed and injected and threw in cooler overnight. The smoker has a small wood box (about 7"x7"x1") that i filled with soaked cherry and apple wood. I set the temp to 225 and let it heat up to temp. Threw the 100# of butts in and shut the door. After an hour i checked on them to see if the chips/chunks started smoking, which they were. Checked again hour #2 and the wood was all ashes! After that I started freaking out and opening the door every 30 minutes to add chips and see if it was smoking. I eventually turned thermostat up to 350 by the time everything was said and done. Long story short, it took 15 hours to smoke the 100#, only yielded about 60# after the cook, and there was very little smoke flavor in the meat. Anyone ever have these issues or any advice how to get a good smoke in this unit? Thank you in advance for your help! facebook.com/peacelovebbqllc if you're interested in checking out our truck!