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I'm not sure when it happened, but at some point, my MasterBuilt electric smoker stopped producing smoke at lower temperatures. The last time I smoked something, I didn't notice any smoke until the temperature got close to 200F. I found a thread on this forum that suggested checking how far off...

Somewhat of a beginner here. I do occasional smokes in an electric Masterbuilt, and have had some successful smokes in a Weber using the charcoal snake method. Once, I got lucky and produced a restaurant-quality brisket for a friend's party, but was never able to get near those results again...