I own an electric cookshack model 55 smoker oven. I use this smoker primarily to smoke salmon. Usually I smoke salmon at approximately 150° for the first couple hours then I turn it up to finish cooking the fish. The problem is at 150° my chunks of wood quit smoking. I’m forced to open up the door and turn up the smoker above 200° to get the wood chunks to smoke. This process makes it difficult to get the desired amount of smoke needed and maintain the proper temperature. Does anybody out there in the smoking world have any suggestions that can help me with this issue? Should I be looking at another smoker to buy? If so any recommendations?
Thank you in advance,