I have done a few test runs on some strip steaks in my smoker,
I am running a smoke hollow 44",
Western Wood Chips, Outdoor Temperature is 30* +/- Slight breeze each day
I have been warming my smoker to 210, with the water tray in at the start. After Temp has stabilized i place my chips in
(soaking my chips for 30 minutes and placing a handful and a half in each box,)
Air vents on each side of unit are opened 1/4"
Chips seem to take about 15 to 20 minutes to start producing smoke,, then they only last for about 20 minutes.
After reviewing the boxes I am seeing that they are burning the center of the piles to Ash Outside edges are a crisp charred remains.
20 Minutes seems lite to me for the amount of smoke time? Should i be laying the chips in heavier?? or not mounding them?
Any suggestions would be appreciated