This past weekend I was excited to smoke a beautiful ham but not to happen. Before putting in the ham I figured I would run the temp all the way up in order to burn off any residue. Well after an hour the temp would hardly reach 200. Ok, plan B! I closed all the vents and plugged up the openings in the floor and put in the ham while it was hooked up to my two probes on my Thermopro tp-20. Sat there for another 2 hours and tried everything in order to get the temp up. I had tin foil jammed everywhere! Also, there is a sliding tray that holds the smoke box which I moved in everyway possible in order to make the soaked apple chips smoke. Still poor heat and no smoke. I must be missing parts regarding the open floor and smoker tray as this smoker is basically junk.
Ok, almost 4 hours later I put the ham in our kitchen oven! My neighbor has a Traegersmoker and it pours out the smoke and heat and I am here racking my brains out. I would appreciate any help before giving up and trashing this masterbuilt idea.