NEED HELP!!

[cmacv]

I went out today and bought a new smoker trying a smoky mountain wide gas smoker, I love the heat regulation, it was awsome but it didnt make smoke, i bought hickory woodchips, soaked em 20 mins and put in little cast iron box above burner, never seen smoke or tasted it, my brinkmann charcoal upright smoker belows like a chimney, all the neighbors knew i was cooking out! they didnt even know i was in town today. i followed directions to a T what did I do wrong??? I made a tri tip, a brisket, a corned beef all about 2 pds and a whole cut up chicken. all was very tastey and juciy but no smoke ring or flavor of smoke. please help!!!!!!!!! im posting a pic of the smoker i bought

 

[Dutch]

cmacv, when I use my smoker (GOSM Wide body-propane) I use dry wood and make sure the smoker is well over 200 degrees. I also preheat the wood box before I put the chips or wood chunks in.

 

[cmacv]

so dont soak the chips / chunks. what works better chips or chunks??
also when the smoke stops do i add more chips / chunks or do i dump old chips than add new?

 

[bob-bqn]

I recommend chunks for the smoker and chips for grilling. There's no need to soak chunks. I put 3 or 4 good sized chunks in the wood box. When first starting out I used the lid for the wood box but quickly found that I didn't need it so I don't use it any more.

You may need to crank the fire up just a bit (about med-high) at first to get the cast iron box hot enough to get the wood smoking. Then once you see smoke, back the temperature down to med or med-low until you get the desired temperture in you smoker.

When refilling the wood box I just brush the little bit of ash and any partially burnt pieces to one side. When I put the new wood in I ensure that it gets clean contact with the cast iron of the wood box and then position a few of the already burning pieces to touch the new wood too. That will get the new wood burning quickly.