I do have a different brand electric smoker, but we had the same problem of not getting as much smoke as we wanted also. We most likely prefer more smoke flavor than most people.
Our solution was to do the usual smoke using hickory chunks (Dry) to about 150-160, then foil to about 200 where I think it is done. Then let it rest usually a couple hours in the cooler before pulling it and putting the meat in a big SS bowl. Then we stir in the SoFla's finishing sauce we like. (Really Good in our opinion)
Now, to get as much smoke flavor we like, we put it into a couple large foil pans and put it back into the smoker and re-start it up with smoke for about 20 minutes, not really cooking it more but heating some while adding another layer of smoke on top. We bring that back in and re-stir that in the big SS bowl.
This works for us. You might give it a try and see what you think. Good Luck.