Is it possible to get TBS from an electric smoker? Can't seem to on mine, a LEM 20# (sausage maker). I use chips, and the pan sets directly on the burner. Seems like I get all thick white smoke. Also if I may, on mixing meat; a charcuterie book I was reading said to mix the meat one to two minutes until the meat is sticky. I thought a guy should mix for 5 to 10 minutes. What do you think?