Bought a master built 30 electric smoker. Made a tenderloin and wings. Turned out good. Chips caught fire on wings twice, different bag of chips so i didn't think much of it. Trying to do a pork butt and can't keep the chips from catching fire. I have it set at 225, I've been dumping ashes out when it catches fire, sounds like i shouldn't? Ash tray id's about 1/2 inch above burner, im trying the tin foil trick now but i feel something changed. I doubt want to keep buying parts since I'm a beginner. Searching hasn't gotten me anywhere. Tried with damper closed and wide open.