I noticed over the summer the quantity of smoke from my SM025 has changed. I smoked a 3 lb summer sausage last weekend and with the cooler temperatures, I still noticed a lack of smoke production. The temperature control of the smoker is working as designed but the smoke output out of the vent has lowered. The wood in the box only chars slightly. About 6 months after I bought the smoker, I raised the heating element (slightly) to ensure it was touching the bottom of the wood box. Could my wood be too dry. I keep my wood chunks in my heated work shop in plastic buckets, should I store my wood outside in my smoker shed? Also, could my heating element be degraded where it is not hot enough to for smoke production. I was considering attaching one of my probes in contact with the bottom of the wood box to determine what the wood box surface temperature was. Has anyone have a good number for this?