If you have time and the inclination you can learn to use that smoker to warm smoke. I use a
masterbuilt which is a chinese electric. You have to adapt, BUT its easy once you learn. There is even more that one way to achieve your purpose.
This is 'Merica, sorry I don't do C's or M's or L's. Warm smoke IMHO is controlling a chamber temp of about 120 degrees or less. !35 to 140 is when your fat starts to render. Both ways you'll have to buy auxiliary equipment.
I am going under the assumption you have an use a remote thermometer. If not thats your first purchase. 25 to 50.00, don't spend alot of money on one, there probes are only slightly better than the ones on your smoker. But Unless you will are going into smoking professionally or competitively you don't need graphs or talks to your phone. I use a Maverick el cheapo special and its 20 years old just buy a couple of extra probes.
The problem with your chamber is design. it will not pull a draft at low temperature. It needs the heat to rise to exit to help it along. First and cheapest way, try adding a 3" x 3 or 4 ft long piece of PVC pipe, just grove one end to accommodate the knob on the discharge vent. the increase in length with increase the draft. Hopefully it will work.
Another way is to buy the
masterbuilt cold smoke attachment, it works excellently once you understand when and how to use it. It is also a chip burner like your unit.they are like 60 to 70 dollars depending upon when and where you bay it.
And yet another way is to find yet another type of auxiliary smoke generator. This type uses pellets, which makes it handy so you can easily buy and experiment with different wood flavors. There are tube, trays, heck all kinds of ways. you can ever roll it up in tin foil. This site supports A-MAZE-N products which has most all the best ways to use an auxiliary pellet smoker.
Pellet smokers are a bit more expensive, you'll need a holder, pellets and a lighter. they are an excellent warm smoker though. I have I guess all the different types of all the above, each works best at a specific application.
The tray using pellets will have intermittent troubles with the low air flow. So you look at dust vice pellets they require less air flow. I also have learned my favorite is the big oval with will burn pellets if I leave the door on latch (cracked open). Large amount of smoke and you control the temperature.
My box, I preheat to 275 (never trust your box's indicators) using my Maverick. Thats 30 to 45 mins. No smoke involved. Lets say I am smoking andouille, I place the andouille in the smoker all vents open wide, door on latch and for 30 mins. I dewater. This is to dry out the andouille so it will take smoke. Now I will light my oval tube and let it start outside for 30 minutes. While all this is being done I now change the probe from the chamber to a link of andouille. I drop the box temp to 150 to 180. With the door on latch you'll have to moderate the temp to find where it will run with that internal temp that you want. Its not really hard, its just not plug and play. once you learn your boxes sweet spot you'll have it under control for every time.
I use the above procedure also when I use the
Masterbuilt Cold smoker attachment. But with the cold smoke attachment you also have to learn about dry or wet wood chips. Everyone thinks its always dry chips. Well I use both, wet chips burn better, longer and provide better smoke. But that's another long explanation.
LOL..... I know its a novel. But long ago it was all experience only and smoking was an art. Today with all the fancy electronics, the learning curve is so much shorter if you'll study it, then you'll not need all the supportive equip.
I know you'll have more specific questions when you decide upon which trial you'll start on, they is nothing by help on these boards. If I can help justy let me know.
You can see my vent extension, as well as the
masterbuilt cold smoker attachment.
View attachment 408106
You can see the oval laying below the grate, note the probe is still sensing the chamber temp. Probably I am transitioning from dewatering to smoking.
View attachment 408107
Here the probe is in the andouille, maintaining at 115 to 120, with the door on latch.
View attachment 408108
