Smokin at or below 200 degrees

Two different questions.

1. Yes, smoke below 200 many times, in the old days, the CS's (commercial) even had a preset for 180. Briskets low, slow and long.

2. Smoke. A temp above 200 isn't required for the wood to burn, if I guess your question. I don't think the 1/2 burned is because of the temp. Could just be the wood itself. In longer smokers, no it won't smoke that entire time. You'll have to reload if you want more smoke.

Truthfully, the best smoke is the smoke you don't see. Keep in mind a "cloud" of smoke can actually be the particles the smoke is carrying as it first starts to smoke. In stickburners, it's preferrable to wait until the smoke clears for the clean smoke.

Like Smokin' says folks may cook early down as low as 150�, to put more smoke on the meat,attempt to increase smokering,or control the timing of the finished product.