No smoke produced

[Bisonlvr]

Used my 4D for the first time this past weekend.  Made 25 pounds of summer sausage.  My recipe stated to start at 130 for 3 hours then bump temp to 165 until internal temp of product hits 145.  No smoke was made at either temp.  I also had a stall at 133 in the meant so i bumped up temp to 200. Smoke finally started and meat came to temp but with very little smoke flavor.

What is the minimum temp that the smoker can be set and still produce smoke?  PS, i started with the chunks that came with unit, then switched to pellets. 

Any help would be appreciated.

 

[Walt]

Never use chunks for low temp smokes. Chips,slivers, pellets, etc anything with a lot of surface area.

 

[Bisonlvr]

Never use chunks for low temp smokes. Chips,slivers, pellets, etc anything with a lot of surface area.

I did use pellets but no smoke even with pellets until the temp was increased to 200.

 

[Pork Belly]

I am a bit puzzled by this, you should have had smoke. What was the amount of pellets used and were they fresh and dry?

 

[Bisonlvr]

They were fresh and dry. I used 8 oz as recommended. I made jerky since posting this originally, and did get smoke at 170-180; then backed down the temp. Smoke is not being generated lower than 170

 

[old sarge]

I would check the element for cracks and the fire it up for just a couple of minutes without the wood box and see if it has a relatively uniform color or glow when hot and no dead areas. If all is well give Steve a call or shoot him an email.