I have a Silver Star Electric Smoker. Many recipes call for smoking food at 200 or 225 degrees. The problem is, I don't get any smoke at all at these temperatures. It's 83 degrees outside, and I just placed two racks of ribs in the smoker with some mesquite wood chips. I let it go for over an hour at 225 and no smoke. I checked the wood chips and they were not burning. I normally have to jack up the temperature to 275 or 300 to get the wood to smoke, which defeats the purpose of low and slow.
Anyone else experience this problem?
Anyone else experience this problem?
