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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...
