Looking for some suggestions for getting the smoke going in the GOSM. I have been smoking a tenderloin for about 90 mins and dont see any smoke, but I can smell it some. I have it set to 220 degress according to my ET-73 thermometer. What am I doing wrong? Am I putting too many chips in the box? Do I need to crank it up to get it going then back it down before I put the meat in? Any suggestions??