Another thing I forgot to mention...I find the unit needs some warm up time. I usually start it up an hour before I plan to put the meat in. When first started there will be a lot more smoke and the odor is a little harsh, kinda missing that rich hickory smell. After an hour the smoke slows down some and you start to smell the aroma of nice rich hickory. My signal to put the meat in and top it off with more chips/pellets.
Maybe the cylinder heating up (gets pretty hot) and the moisture released from the burning wood below makes some steam in the chamber, getting the rest of the chips/pellets damp and slowing things down. Just a theory
Fiddler is right about the cleaning, needs it after each use. I give it a quick soak in hot soapy water and use an SOS steel wool pad. Cleans up pretty easy.