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We tried 6 ounces a few times and found the taste too much smoke and bitter. The bitter might be the result of heavy smoke continuing once the meat passed 140'.
Cookshack has a customer support line with knowledgeable people, might give them a call. Also they have forum that is not as active as...
What model do you have? We have the SM-160 & typically use 4 ounces of wood. Four cubes about the size of a golf ball. For us this is sufficient smoke.
Take the regulator to a hardware store or farm supply and match it to a replacement. That might be your fastest option. Depending on if you locally purchased the cooker. They might stock parts. Good luck.
This u-tube shows adding smoke flavor with hay to a salt dome. So would saw dust or wood chips torched and added to the salt provide the wood smoke flavor?
Interesting technique.
Link below is one method. Did a search for cooking meat in a salt dome. Quite a few variations are available.
https://www.dartagnan.com/salt-roasting-basics-and-techniques.html#:~:text=Salt%20roasting%20is%20achieved%20by,part%20roasting%20and%20part%20steaming.
Had similar issue with KC Steaks. Arrived @ 33 f due to shipping delays. KC shipped replacement. They said we were safe to eat or throw away whichever we were comfortable with. Great customer service. They have a good write-up on temperatures and what they consider safe. By their recommendations...