First. Anyone with a Masterbuilt 30" digital smoker? I've noticed with mine I have to keep my temp up at least to 250 to have any noticeable smoke at. The wood tray is literally on top of the burner. any others have that issue and have you made any changes? I may just have to adjust my cooking time accordingly.
Trying my first brisket this 4th. I'm not buying a whole brisket I usually see but a smaller one, 4-5 lb range.
any suggestion or tips welcome please.