I'm getting white smoke and the chips seem to burn up too quick.
Try using chunks and limit the amount of air to the chip pan, this will keep it from igniting.
Here is what I tried over the weekend
Huge Chunks stacked for long TBS Hopefully
The camera didn't pick up the wisp of smoke from the following pic, but it is doing what I wanted it to do, notice the bottom piece appears to be finished and the top piece has a little life left in it
The next photo shows the wood on the right completely spent and the one on the left has a wee bit of smoke left in it...notice the reddish brown color in the center/right.
This was with the lid on top of the chip pan.
If it had more airflow, it would light like a cigarette and leave behind white ash...I did not want this.
Awesome TBS going on in the photo below.
The smaller chunks started to ash up more when I removed them from the smoker and they got some fresh air.
The last photo is my 3rd batch of wood, and I used some smaller chunks I had lying around...they did ash up a tiny bit, however when I removed them from the smoker and they were exposed to more oxygen they ashed up even more and at a much quicker rate.
Some say soak the chips, I don't believe this does anything but delay the inevitable.
Decrease the oxygen to the wood and it will smoke longer and better although this is my opinion and it also works for me.
The smoke flavor is very mild, but its “good smoke”, not the white stuff that of course will give it a more smoky flavor but at the same time risk the chance of ruining your food and adding nasty stuff to it.
If you want to use up your chips, make foil pouches and poke the foil several times with a fork.
Hope this helps.