Hi guys. I'm pretty sure this is covered somewhere here and I'll be going back to the search tool right after this but here is my dilemma. My wife got me the smoker as a gift and I tried smoking some ribs over the weekend(321 method), and the only time it would get smoking was when if was way too hot, like 280+. The ribs turned out OK for my first time but there was no smokey flavor as most of the run was kept around 240. At 240 there was no smokdoing at all. So I'm wondering what I'm doing wrong. Here's a basic rundown of what I did: Added a few chips when preheating To around 300*(saw some white smoke) turned the heat down when I threw the ribs on and fiddled with the temp til it was about right(no smoke) once the water boiled off and temp went up, started seeing white smoke again. Smoke went away when I added water. I could try not adding water in case it was too much moisture but that would be at a later date. I had my temperature probe on the middle rack so I'm hoping it was accurate. I'm just wondering how to achieve smoke at 225-240. I know people will suggest an amns and I'll get one eventually but I don't want to have to rely on it for smoke. I'm sorry if this is a repeat question or in the wrong place, and thank you for your time. I'm sorry if I left anything important out, if I did please remind me so I can give more details. Thanks!