First smoke I used Apple wood chips. I soaked them for the first round of chips and it just wouldn't smoke. I then put dry ones in and it did somewhat better.
Second smoke I used hickory chunks that I cut into pieces with my hatchet. It smoked quite a bit better but not what I had expected. The pork but had very little smoker flavor.
I've noticed that when the smoker gets up to the 250-275 degree range the smoke really starts pouring out. But I'm trying to cook at 220-240 for pork and it makes considerably less smoke. Also, if it matters, both bottom vents are closed and the top vent is open. And help would be appreciated.
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