I would appreciate thoughts on a problem I'm having with my Camp Chef Smoke Vault (24"). The problem is, that even on the lowest setting, I cannot get this unit to heat below 200 degrees. I also know for a fact that the external temp gauge reads about 30 degrees lower than the inside of the box (I have a dual thermometer for food & box temps). I really enjoy making beef jerky and smoked fish but this but I have no way to reduce the heat down to the 160 degree or so level. That being said, I have tried several methods to reduce the heat profile. I even tried turning off the propane and running the smoker using in only the heaping pan full of hot smoking apple chunks as the heat source. Didn't work. Does anyone else have the same problem or better yet, has anyone made modifications that have been successful? Thank you everyone for your input.