I have a char-broil electric smoker and the first time I fired it up to season it I had no trouble getting to high temp range. then the first time I smoked a fatty I could hardly get the thing to reach 200 degrees. I thought maybe because of the water pan. so the next day I try a dry run just chips no meat or anything. I have no problem getting to high temp again. so I think I have the problem solved except tonight in trying to smoke some hamburgers with no water pan and again I cannot get the temp hardly over 200. anyone have any suggestions???