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It sat directly above the burner, but noy completely covering it. But flipping it on the side seemed to give it just enough extra air flow to optimize the heat flow. I tried putting the skillet even higher, but the pan wasn't getting hot enough for the chips to smoke. I may eventually look...

Thank you! Crazy how just that slight adjustment made a huge difference

well, I think I have the solution. Just turning them on their side next time. I was able to hit 230-240 on pretty low setting so I am super happy. Thank you for all the help

Yeah, it was hitting 230-245 on low without that in there today so I'll just have to try a few different things. Definitely like how the wood smokes in the skillet but I also don't want to burn through propane super fast either

A lot of good feedback! I did buy a dual probe thermometer so I can monitor temp of meat and then temp of the smoker and it's pretty darn accurate. I guess I didn't try the actual tray myself, but a friend of mine has a very similar masterbuilt and his issue was always the woodchips would catch...

Thanks for the suggestion! That's my thinking as well. I don't think it will take a big adjustment to get it where I want. Like you said, an inch or so should get it to the sweet spot I think

So I just got into the smoking game with an entry level vertical cuisinart propane smoker. I was told to buy a skillet and a couple of bricks and smoke the chunks/chips that way and get rid of the tray thay came with. I smoked some ribs today and the temp was at 220-240 the entire time ...