Got my #2 last week and followed the directions to season it. Put dowels in smoke box and turned to 250. I put a probe in the middle of the box to check temps. As the temp approached 230 or so the smoke became hideous and acrid and billowing grey plumes form the smoke hole. The temp continued to rise and shot up to 320+. Shut her down and let her cool and tried again with an apple chunk. Same result and I am getting the big belch from the unit as it is going through 250-260*. I let it cool a bit and set it for 225 and she seems to run between 190 and 240 at that setting. Temp spikes are obviously coming from the wood which is just about to catch fire or is catching fire. So this week I did another test and put some chips in Foil and poked a few holes in it and put this in the smoker box with the hypothesis that the foil would starve it of oxygen and facilitate more of a smoldering effect. Set the dial for 225. Getting mostly TBS but as the box temp rises through the 220 or so range the smoke gets thick and slightly acrid. When the element shuts off the temp continues to rise a bit, about 15-25*. Then I decided to soak some chips (which i never do normally) and wrap in foil. Soaked them for about 4 hours. I also set the temp a little lower, around 220*. This seemed to work a little better. I put on a brisket and went to bed. So...............with all of that said, I have a couple questions and observations: First off, my brisket was good but took about 16 hours and my chicken leg quarters took about 6 hours (I did open the box a bit since I didn't probe the chicken). I was hesitant to put the dial past the 220 mark and risk getting the nasty billowing smoke. There is a significant difference in the smell when this happens. Smells horrible. Could this be an air flow problem (too much), a cheap dry wood problem, or an element/temp control problem? My probe is dual probe and calibrated to 212 boiling water. I had both probes in and they read the same so I believe the temp readings I am getting. To me the temps don't seem unreasonable. Shouldn't I be able to run the temps higher without the wood burning that badly and producing that acrid smoke?? My brisket was small and I'd like to think I can get it smoked in a 10-12 hour window. Not that I am overly concerned with time as I cook to IT, but still...... I am considering and AMNPS but I hear it is hit and miss with staying lit. Some don't seem to have a problem and some have problems and even drill more holes for air flow. Any and all feedback welcomed.