Last fall I built a 3'X3'X7" plywood smoker. The walls are 1.5" thick, insulated and the inside is lined with Durock, covered with aluminum. I am using the Northern Tool propane burner everyone else uses. I have a cast iron pan on top of the burner, and then two AMNPS's. I have been trying to make sausage with a really smokey taste. To date, I have made at least 6 batches, and so far the only one that has come out with a good smokey flavor has been the one where I did not use the AMNPS but instead just used wood chunks in the frying pan(thanks Shoneyboy for the help with that one). The problem with using that method is that it heats up the smoker to 100+ degrees, and I would like to keep it to under 100 for the first hours of the smoke. I am in Minnesota and to manage that, I need a really cold day. This box is just too well insulated. I would go back to using the AMNPS with minimal heat, but I can't get that smoke to impart the flavor I want. So, here are my questions-
1. Is using two of the AMNPS's simultaneously maybe too much smoke?
2. For those that have used chunks vs pellets, do the chunks usually give a stronger smoke flavor? Have you been able to achieve that same level of smokiness with pellets? If so, how?
3. I am thinking of making or buying a Smoke Daddy type generator because of being able to burn wood chunks, thus possibly a stronger smoke flavor- does this make sense?
Please ask more questions to clarify anything if needed. Any help is greatly appreciated. Thanks.