I'm smoking fish at 200 degrees in my Smokette. I get smoke for about the second 30 minutes until the smoker temp reaches 200F, then it just stops.
I am using 1 oz of alder and 1 oz of apple. Both pieces of wood are set to the front of the wood tray, and the element is touching the underside of the tray.
I had this same problem last week. The wood slightly charred, but not completely blackened or ash. I seem to be having the same trouble tonight.
Are there any tricks to keeping the smoke going at this temperature? A dish of ice water, maybe?