Hey everyone greetings from the land of the plain. Thanks for this board, talk about an invaluable resource. Little bit about me, long time foodie finally decided into the world of the great burnt wood smoke. Im starting out with a second hand Master built 30 MES first gen. On its maiden voyage the connectors burnt out and after much hardware store hunting found an old stove to cannibalize from a second hand shop for the high temp wires and connectors. All in all im having a blast I've done a whole chicken did a boneless turkey breast and a pork loin, everything has come out great for the most part but would like to iron out a few kinks. Two questions im hoping you can shed some light on. First I'm having issues with my smoke output. I'm preheating to 250 adding my meat then dropping down to around 210 -220 depending on what im smoking. I'm soaking my chips for about a half hour before i add them as per the instructions. I usually get about 15 mins of thin blue smoke and then thats it. I'm left with some charred chips that arent burned through. I do have the vent open all the way. Second question having a hard time getting my internal temps up past 150 for things like pork and chicken. Cranking the heat or letting it longer ends up taking moisture out and doesnt help. I know some probe thermometers would prob help but im just going off what the display says. Thanks again.