Thanks rb for your thoughts. Personally I do like the thick white smoke for some things, like waterfowl jerky. The stock plate is what I smoke with, I would think it is Iron and about 10"x10" or so right above the burner. Short answer on fuel wood is that is it smoldering but certainly not quickly enough, especially to smoke.
Since the last message from SmokinAL I followed his suggestions, and IT WORKED! Seems I was not putting enough initial heat in the chip pan to begin with to get the wood going. So I got a good smoke output but probably not enough to thoroughly smoke out some goose jerky but I will work on different types of wood and see what happens.
I can say at this point I prefer my electric box set up for several reasons, 1. no propane, 2. more smoke, 3. can put full on split logs on top of the burner, 4. with the watt regulator I can maintain the same consistency in temperature as I realize with the gas burner. Honestly, I am actually quite put off by the amount of propane the smoke vault requires to get your hot smoke (220 ish) going and maintained. Not only that but the vents cannot be fully closed (not even close) thus creating quite an inefficient, IMO ineffective cook.
I will see about this roll call now. Thanks again Al