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Not Enough Smoke

FM Former Member
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!!!
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P pagsMember
I had little smoke with lower temerature settings. 225* and higher produced sufficient smoke. So in reading other posts on this topic, I bent the heating element in my Elite higher to where it just touched the wood box(very little movement to get it there). Now I get better smoke at the lower temperatures.

In one of the posts, Stuart(from Cookshack) suggested this to one of our members. Try it and this shoud help you out.
T taktezTo err is human, to smoke is divine.
Achemen, you might just have got lucky. 8 ounces of hickory on brisket is an awful lot. More smoke flavor than most folks could endure. Now if you really, really like a lot of smoke maybe that would be OK but I never use more than 3 ounces for a brisket and that gives plenty smoke flavor. It's easy to over smoke a brisket because of it's large surface area to volume ratio.

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