I recently purchased a grand Café smoker I've used it twice the first time I ran the propane on high and the wood chips just burned up very little smoke. I did two shoulders and a turkey this weekend turn the propane down to medium and use the same woodchips throughout the cooking process for 12 hours and no smoke. What I did do was use a pan n used some Hickory charcoal plus added hickory chunks into the charcoal. Both times I soaked the hickory for at least 24 hours. I am new to using a smoker so I need help we used to live in West Virginia I had a barbecue pit there we could get all the hickory and cherry you would need. When cooking there I would burn the wood down to coals. Worked great but here in Phoenix Arizona there's not a lot of hickory but there is a lot of mesquite but I think it is too strong for pork