Smoker produces very little or no smoke even when wood chips are loaded; food cooks but lacks smoky flavor.

Safety first: Use heat-resistant gloves when adjusting chip trays during operation.

Steps:

• Check chip tray placement: Ensure the wood chip tray is fully inserted and seated above the heating element as designed.
• Use proper chips: Use dry, small wood chips recommended by East Oak. Large chunks or soaked wood may not smolder properly in an electric smoker.
• Increase temperature: For more smoke, start the cook at a higher temperature (e.g., 250°F / 120°C) for the first 30–60 minutes to get chips smoldering, then reduce to your desired cooking temperature.

Repair: If the chip tray support or housing is warped and no longer positions chips over the element, replace the wood chip tray assembly.