I recently bought a Masterbuilt propane smoker. I love the idea that all I have to do is turn a knob and get smoke. I just wanted something easy to fire up on a week night after work. Unfortunately I have been very dissapointed with the smoke flavor of the food. I've done st lous ribs, salmon, and on Easter I did turkey breast. I see and smell LOADS of clean smoke coming from the vent but the food has absolutely zero smoke flavor. I have been barbecuing on an offset for years and for the life of me I can't understand how this is possible. I even tried spritzing with apple juice (which I never needed to do on my offset) to make the food take more smoke but have had no luck. I leave the vent wide open to encourage smoke flow. The wood I've been using has been a combination of oak chunks and apple chips. The food itself is cooked perfectly.... even better than I can usually achieve on my offset, but NO smoke flavor. Is this a common theme with propane? Are there any tricks to getting more smoke flavor from propane? I never had any unrealistic expectations that the smoke was going to be as good as my offset, but I didn't expect this. Even people at work have said they taste and smell no smoke or very little from the stuff I've cooked. I was really excited about this smoker and just can't express how dissapointed I am.