-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Lack of smoke
There is plenty of air flow through the chip basin but you could be right about a pre burn but still not sure why the heat is not transferring through the pan to the chips -
Lack of smoke
Good morning, i made a smoker and was really looking forward to our home made jerky. The smoker i made i have made before also using an electric hotplate. I am achieving the desired temp of 95 to 110 degrees in the smoke chamber but the wood chips are not producing visible smoke. After 12 hours...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
