After some research, I purchased the Camp Chef 24" Smoke Vault, which is a vertical gas smoker. When I put the chips on, I get 5-10 minutes of thick white smoke, followed by maybe another 15 minutes of the thin blue smoke everyone is talking about, and then absolutely nothing, except the smell of smoke if I get close to it.
I have had the smoker running at medium, which seems to be the only way I can maintain 250-275 degrees, smoking chicken legs, and put two good handfuls of cherry wood chips in the tray, which did not come with any sort of cover. I've tried both soaking the chips, and using dry, with just about the same results. All the dampers are set at about half.
When I search online, I see people talking about similar amounts of wood providing hours of steady thin smoke, and I'm concerned with mine burning out so quickly, and putting out such an undesirable smoke. Does anyone have any insight into what I'm doing wrong here?