I'm from London, UK and have recently upgraded our backyard bbq setup to a catered kitchen unit. We used to run a British made offset (BMS-5) but due to the regulation requirements for internal kitchens had to switch our setup to an electric smoker.
The Cookshack made sense as we could run it indoors under the extraction hood and it's easy enough to use so that it can be operated by other staff members if I am away (this is a side gig as my day job is a medical doc/intensivist).
We managed to pick up a 2016 used SM160 with the IQ5 board for £2800.
Doing some trial runs I noticed that with a handful of pellets / wood chips (approx 30g) running the smoker at 225F left the chamber to be overwhelmed with thick, white, acrid smoke. On retrieving the smoke box I noted that the entire pack of pellets (and wood chips on our second attempt) was scorched within 30 mins and would have likely ruined any meat in the chamber.
What are we doing wrong? We also do have hickory wood chunks (approx 120g/4 oz) and managed to get our hands on some US post oak chunks as well, so maybe I will try and use that next time?
Any advice is appreciated.