This is in regards to the brisket (for pastrami) that I posted about in the general discussion a little while back. Looks like it's going to be a dud after all but not because of spoilage. I started it at 11:30 this morning. Started it at 160 (meat was 45) with soaked cherry chips. After an hour... no smoke. Took those out and added some dry cherry. Another hour, still no smoke. Bad wood? Don't know how that's possible but OK. Took those chips out and added some dry pecan that I knew produced smoke last week. Another hour... SOME smoke but VERY little. Bumped the temp to 170 (IT 135). Another hour...some of the wood was starting to darken on the outer edge but sill NO SMOKE! IT 140. It's now been 6 hours into this so called "smoke" and the chips are still there and IT has stalled at 140. I verified the smoker temp and it is correct. The temp here today is mid 70's, a little breezy but not bad. This is a first for me and I am clueless as to what is wrong and what to do. I did just bump the temp again to 180. My smoker is an MES 30, using the chip loader. I just ordered a AMNPS this morning yayyyy!! I've been waiting 10 days to smoke this thing and to say I am frustrated is a serious understatement. Thoughts anyone? Everyone?