I have a Cabelas 7-1 smoker. I got it at xmas and have used it every weekend since. When I first got it, I used to get TBS or maybe just a tick more. Over time, the smoke has gotten less & less until it is now non-existant in both sight/smell/taste. Temps have held steady at 225 & has been verified by water boil by the Maverick dual probe thermometer. I am using either hickory or cherry chunks. Last weekend, I could get smoke by pulling the meat off the smoker & cranking the temps up to 300, then replacing the meat. Obviously this is not time effective. I've cleaned the smoke chip pan, but to no avail. After scouring the forum, I found where someone used a 9x9 cake pan & got good results. I want to try this, but got to thinking that a cheap aluminum foil cake pan would work better since it's more thinly made. Can I get some opinions on this?