cooler smoking

I noticed my hickory chunks started at 120* the other day (Cookshack Elite). That's the lowest I've noticed. A very well seasoned smoker helps IMHO. That temp may be unusual with 145* or so more normal. If you want smoke at very low temperatures, use pellets instead of wood chunks.

Depends on the size of the wood and the kind of fire and the amount of air.

For lower temp, go with chips or pellets, they burn at lower temps.

So, question for you, what are you trying to do?

There is cold smoking and low temp smoking and it really has some big issues whichever one it is.

Im used to smoking with an old two chamber smoker.I would smoke a load of meat about 6to8 hours at 90 to 100 degrees.Then i would put it in a roaster in the oven for 4to6 more hours @ 200 to 220 degrees.Im not getting as much smoke with my smokett as i would like especially in my brisket.I really miss my old smoker.Any suggestions?

So, the issue isn't cold smoking, the issue is not enough smoke.

Just put more wood in the smokette.

How much are you putting in now? What kind?

I use about 4oz of hickory for an 8to10 lb. brisket.I understand if you use to much wood it could over smoke and be bitter. I've also had an issue with the wood not burning up,sometimes only a third will turn to ashes and the rest just turns dark.Im doing everything pretty much by the book but im having some problems.Im using the wood that came with the smoker.My wife said she liked the meat from my old smoker the best.HELP

There are ways of laying on more smoke, but we need more info. What smoker? Is the wood laying endgrain touch the bottom of the wood box? Where are you puttng the wood(location)? Is the wood totally cured? What size chuncks are you using? What temp are you smoking on?

A few answers and maybe we can help make the wife happy!!!

I have a smokette (SM009)I always put the endgrain down.The wood is dry and I try to find the hotspot which is middle to front. I've had my smoker 16 mo.and used it 11 times,I keep a detailed diary.I smoked a 12 lb. turkey this weekend and it was great.I also smoked a brisket(different day)and it was good but it needed more smoke.As I said I go pretty much by the book(4oz.wood 225 degrees).

I think brisket can handle more smoke. Increase the wood on the next brisket and let us know how it turns out.