Hey all, my name is John from Indianapolis. I just picked up an electric smoker (Smoke Hollow model) and did my first smoke earlier this week. I brined (first time doing that as well) some chicken breasts and ended up drying them out pretty darn good. I learned a few things, one that my thermometer is 25 degrees short of reality from what I measured digitally at the exhaust pipe ... so my food is getting cooked at a higher temperature than normal. The second thing that I found out is that my wood doesn't smoke no matter what I do. I tried putting wet wood in the wood pan and no smoke. I replaced it with dry wood for several hours and no smoke....I'm not sure what the circumstance is, my wood pan is about 4 inches over the heating element which is good size. Does anyone have any suggestions or has anyone had a similar bad situation with the same make and model?