Dan... Nice clean setup. I didn't think of draft, but I suspect you're right. Even the original setup that was shown might have draft issues since it had that upside down U-turn at the top. Hmmm... I'll bet you're right. Fix the draft, plenty of vent available and a hot burn in the Amazin' gizmo and I'll bet good bacon will be just around the corner.
When we lived in Fairbanks, Alaska, draft was a big issue ...and you'd know by the cold-smoked house if you got it wrong. I had a 25' stack on my woodstove, and kept it insulated all the way to the top (single wall in the room, triple-wall through the floors and attic, double-wall above the roof line) so it could heat up and draw a nice draft. We'd also make piles of "number one", "number two", and "number three" wood ...fine kindling (pencil sized to sizeof a hammer handle), mid-sized kindling (2 or 3 inches thick), then the smaller regular wood splits (4 to 5 inches). We'd put a ball of paper in the stove, light it off and crack the door open an inch to create a roar, then toss in the kindling piles in sequence ... the initial hot blast was key to getting a fire going without that slug of 40-below cold air coming down the stack and smoking us out.I'll bet that if the smoker was preheated before the wood smoke was started, that it would start a draft going, and then the smoke would naturally get going sooner.
BTW, Not familiar with electric and propane smokers ... What temp are you running your smoker? 85F or lower, or is it a warm smoke, say 100-140F or so? Same question to the original guy... I wonder what his temperature is inside the smoker?