I came across this article: http://amazingribs.com/BBQ_buyers_guide/smokers/electric_smokers.html
Meathead is pretty against electric smokers. Does the addition of a AMPS help to create a smoke ring?
Remember, the heat in gas, pellet, and charcoal cookers comes from combustion which, when mixed with wood, produces gases that impart a distinct flavor. The heat in an electric comes from a glowing metal rod. Smoke is created by putting wood above the heating element and letting it smolder. But electrics don't usually produce the needed combustion gases, so the flavor is different and there is no smoke ring, the pink layer of meat on the outside that says "Southern barbecue". The ring doesn't add flavor, but it adds authenticity and creates visual expectations.
The AmazingRibs.com science advisor Dr. Greg Blonder explains why there is no smoke ring: "Electrics have low airflow since there is none needed for combustion. The lack of oxygen tends to lower the smoldering temp of the wood, which tips dozens of chemical reactions in a different direction than with other fuels. Wrong mix and levels of normal combustion gases, carbon monoxide and nitric oxide." He gets into more detail here. To get a smoke ring, add one or two charcoal briquets to the woodbox of an electric. They sometimes produce gases that help create a pink smoke ring. But sometimes they don't.
Another drawback: Most barbecue competitions do not permit electric cookers, so if you ever thought about going for the gold...