How to get bark or heavy smoke flavor on Old Smokey Electric Unit?

[5galloncan]

Newbie here. I just purchased an Old Smokey electric smoker. There are no vents or air flow. I smoked a butt at 225 for 11 hours. Wrapped it around 170 in foil. Threw it in a cooler once the temp hit 203. Is it possible to get a good bark or a heavy smoke flavor on this device? The meat was perfectly tender, but only tastes lightly smokey.

I modified (hacked) my OSES, putting vents top and bottom side. I can add chips during the cook. What I've found works best is to close it up for the first 30 min to 1 hr on high and then open the vents while occasionally adding more chips at 250 to 300 degrees F. for the remainder of the cook. You also have to keep the electric control's main insert clean for a good contact and temperature control. Here's a link to the hacks. I also added a ring to hang meat in the OSES, which I bought on Amazon. I had to add 4 hooks on the existing top bolts to support it. Used upright or upside down, it can hang or hold misc. meats.