I just got my new GOSM BB smoker Friday and love it. I'm also having a hard time getting even TBS at 200-225. Any other suggestions or something I may be doing wrong. I started with wet chips and after an hour or so they dried out and started smoking a little. Only produced visible smoke for 20-30 minutes. The next two loads I used dry chips and got a little better (faster) results but I had to bump the heat up some, which defeats the purpose of a smoker. Dry or not, I only had about three 20-30 minute periods of visible smoke throughout the day. I did achive a moderate smoke ring on the pork loins that cooked all day. The chicken and ribs had less smoke ring than I would have liked.
Also, how is everyone setting the dampners? I found that closing the bottom ones to the stop and opening the top all the ay worked best. Opening the top actually increased temp about 20-30 degrees.
Thanks for any suggestions or help.