having issues with getting good smokey flavor from my mes. I was wondering if some chips are better than others, i have tried hickory,apple,and mesquite. I didnt want to oversmoke and create creosote on my food i dont soak my chips either. The temp i use for smoking is 225 i think its hot enough. Has anyone else had peoblems with this or is it just me ? If you have had these problems what did you do to fix it? thanx for all your help you guys have been a great asset to me o btw the meat is cooked nicely just need more smoke.