Hello from San Jose!
Im having trouble in my new Master Built 2door smoker. I have made a few mods already with the chip pan, adding an iron skillet as suggested by others. Im still having issues having a good smoke layer on my meats. I am currently using wood chips. I also soak the wood chips as directed. Now, will I get a better smoke with wood chunks, as ive been using with my traditional charcoal/wood smoker. Im hoping the smoke will increase and maybe burn longer. Im looking to smoke a brisket next week so if yall have any tips on that it would be appreciated!!