my last smoke was good but lacking somewhat in smoke flavor and bark
The last cook the chips got a little dark but didn't burn
The amount of smoke flavor can be affected by several things, such as the type of wood used, the length of time meat is exposed to the smoke, the thickness of the smoke, and several other factors. You didn't say what type of wood you were using but a stronger wood (such as hickory or mesquite) would give more flaver than a lighter wood (such as apple or oak) . Regarding bark, I find that not using a water pan improves the development of bark. Perhaps not as much as using a wood or charcoal smoker, but still better than when using a water pan. I don't know your model well enough to guess at why the chips do not burn, but evidently the chip tray does not get hot enough. It should if you are smoking at 225 degrees, so see if you can get the chip tray hotter by reducing the space between the heating element and the bottom of the chip tray or see if there is any obstuction (psuedo heat shield) between them that can be removed.
As previously suggested, the AMNPS is a good way to bypass some of these problems so you have less to fix/tweak to get the results you like.
Edited by hkeiner - 6/7/12 at 10:12am