Smoker produces very little or no smoke even when hot

Safety first: Use heat‑resistant gloves when handling the chip tray during or after a cook.

• Verify temperature: Ensure the smoker is set to at least 225–250°F; lower temperatures may not generate much smoke.
• Check chip tray placement: Confirm that the Char‑Broil wood chip tray is fully seated in its housing and positioned directly above the heating element as designed.
• Inspect chip box: Look for warping or damage that prevents close contact with the element. Replace the chip box if it no longer sits flat.
• Adjust chip moisture: Use dry or only lightly moistened wood chips. Over‑soaked chips can steam instead of smolder.