I just bout a new Smokette and did the seasoning portion, and it smoked fine at 225. All the wood didn't turn to ash, but it was only on for about 5 hours so I can understand that. Right after that I threw 2 8 lb briskets on at 200 and let it go for about 18 hours and none of the wood really "caught" and smoked. It appeared that it was smoking last night and I could smell it, but after taking the brisket out, there isn't much smoke flavor in it. I used 4 chunks of hickory, or 8 oz, but the wood looked almost untouched when I opened it today. Is 200 too low to generate the smoke?
Thanks for any help you can offer!!!