I have a Town vertical smoker (found here: http://www.webstaurantstore.com/town-sm-24-r-std-indoor-24-galvanized-steel-smokehouse-with-right-door-hinges-45-000-btu/885SM24RSTD.html )
I smoked 100# of butts, rubbed and injected and threw in cooler overnight. The smoker has a small wood box (about 7"x7"x1") that i filled with soaked cherry and apple wood. I set the temp to 225 and let it heat up to temp. Threw the 100# of butts in and shut the door.
After an hour i checked on them to see if the chips/chunks started smoking, which they were. Checked again hour #2 and the wood was all ashes! After that I started freaking out and opening the door every 30 minutes to add chips and see if it was smoking. I eventually turned thermostat up to 350 by the time everything was said and done.
Long story short, it took 15 hours to smoke the 100#, only yielded about 60# after the cook, and there was very little smoke flavor in the meat.
Anyone ever have these issues or any advice how to get a good smoke in this unit?
Thank you in advance for your help!
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Edited by peacelovebbq - 7/26/16 at 5:48pm