using my first electric smoker......seeking advice on smoke flavor (chips vs. liquids, etc.)

Thanks Scarbelly.  The model I purchased actually came with a smoke box that will hold whatever I throw in there.  I am guessing there is somewhat of a science on how to prepare the wood so that it smokes without producing a lot of smoke. Just wasnt sure if you guys had stickies anywhere on the topic.  

I started out with 3, then killed it.  Put in one (the smallest they provided) and that seemed to crank out about the same amount after about an hour.  So I killed it again.   If I had a house, I wouldnt care, I would leave it in the yard smoking like crazy. But I am trying to fly under the radar here and not bring  much attention to myself.  The amount of smoke wasnt exactly huge, but it was enough to really make the smell come inside my place w/ closed windows, which means anyone else would smell burning wood as well.  Should I have soaked it in wood? I just tossed it in dry right out of the bag.  

I just bought their screen for the smoke box, and was thinking maybe if I soaked some pellets, or chips or something (like seriously 1-2oz) maybe that would still provide a sustained flavoring without much smoke and smell.  I just want to get the smoke flavor into the foods without letting the whole building know.  I am probably being nai'eve though........ 

I believe the peice I used was a little 2 oz'er.  Maybe I am being too paranoid.  Do people use liquid smoke in a water pan as a method ? I am guessing that is pure sinning to do that.  But just wondering if you can get the smoke flavor that way

amen brother. I will have to figure it out.  I was thinking of using small wet chips and letting them  smolder, or maybe using a much lower heat than 225 and just cooking the stuff longer.  Will be interesting to see. appreciate your help! 

Well I found my sweet spot with the smoke.  I guess I only needed a small amount (2oz) of Pecan chips to get what I needed. It smoked lightly for about an hour and did the job.  I can see now that an electric smoker needs to be "seasoned" over time, and the flavoring will continue with the more sessions I have. That being said......my first smoking adventure was a success!!

I went to my local butcher and had him cut a fresh 3.5lbs chix in half for me.  Then soaked it in a brine overnight (Buttermilk, garlic, green onion, sea salt and peppercorns.)  Then I coated it with a sweet/mild commerical BBQ rub and let that soak into the skin for about an hour while it brought the meat back up to  room temp.  Smoked it with the pecan chips for about 5 hours and when it hit 170, pulled it out and it was the most juiciest chicken I ever made. It was perfect.  I also smoked jalapenos stuffed with chedder/feta cheese, and wrapped those suckers in black forest bacon. 

I have a small brisket in the fridge that I am going to do a "small" injection of beef broth of some sort and just going to combine all my left over BBQ rubs (need to make room in my tiny spice cabinet" together on it, and going to smoke it at 225 for as long as it takes.  I was thinking about putting it in foil part of the time to catch all the juices, but that might be too ambitious.  Regardless, Im going to go from the brisket, to ribs, to a pork butt over the next month to see how it goes. 

Thanks for all the help, and a very grateful hat tip to Mr. Scarbelly for reaching out offline and giving me suggestions. I can tell you all are a great bunch of guys, and look forward to picking your brains for all my future endeavors!!!