I am new to smoking and am using a masterbuilt electric smoker. I can’t seem to get smoke to generate unless I turn the smoker up to 265-270. The problem is the meat cooks too quickly then. I just did a 6 pound chicken in 3 hours instead of the normal 5-6.
Any suggestions on how to generate smoke at lower temps to slow the cooking process down?
Any suggestions on how to generate smoke at lower temps to slow the cooking process down?