Maybe this is a problem common to everyone, but I'm puzzled by the difference in the intensity of smoky flavor that i get from one cook to another. Typically I get a good smoke ring whenever I do ribs or a good pink zone on brined turkey. I use a vertical gas water smoker, keep the air vents open at the bottom and about 1/2 closed on top. Temp reached, generally 225-230 but occasionally spikes to 275. I use large chunks of hickory, soaked for 24 hours or longer, with wood chips to catch a bit more quickly. I keep the water bath full to within an inch of the rim, starting with hot tap water. I generally brine turkey and use a Maverick remote thermometer to monitor cooking. Generally, a 12 lb. bird will cook in 4 hours or more depending on wind and other conditions. No, I don't peek inside, other than to remove something else that's finished cooking. Once the bird reaches 140 degrees I stop smoking, and that's just about when the first panful of wood dies out, anyway. I think that the bird being previously frozen or fresh makes a difference in juiciness, that's about the only variable I can think of from bird to bird, and generally I use the same brand. Any thoughts?