I'm an X meat cutter but have not done smoking. I bought an electric smoker and have tried 3 different types of wood and the taste comes out the same and not to good.Apple wood, maple, and a mixed wood. The smoker has a 3X5" box for chips with a lid on it. Pork but cut in half. Half for ham and half sliced in 1 1/2 slabs for bacon. My process is. 1 Qrt water 1/2 cup salt A good squirt of maple syrup 1 bay leaf inject it and soak for 5 days smoke at 225 about 5hrs. I did the ham and bacon. Neither came out looking like it should have both looked like a pork roast done in the oven with a lid on the pan, Pale and drab. I think the temp was to high to let it get the color and outside rite ? Would it help if I took the lid off the chip pan? Any advice would be helpful.