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Well, I think that by creating a small opening for air intake, combined with a fan attached to the vent should solve the airflow issue.. I also think that fewer chips at a time will be helpful. I want it to work because this would make my life so much better.

i smoke with a large stick burner outside right now. I'm attempting to bring inside and replicate the flavor which is going to be a task. I loaded the tray with wood, and did a test run on some beef and got an ashy flavor in the meat. I think it isn't venting well enough

Have any of you ever smoked in a cook and hold smoker? Alto Shaam, FWE and others have pretty cool products that cook, hold and smoke. What i'm finding is that the smoke isn't as good as in my stick burner and I think it has to do with air intake and exhaust. The smoldering wood chips arent...