So I've been using my electric smoker for about 2 yrs now. Great with chicken wings, and other smaller meats however I've been hitting a couple of road blocks. 1) larger meats that take several hours; if I want to smoke some pork that I know will take 8-10hrs, but I have to keep changing the wood chips I let the heat out when opening the door. Frustrating because I my food to be done lol, and that the wood chips turn to ash so fast. Do I use more wood chips to solve this issue at the risk of over flavoring? Been using a small handful. 2) I've used applewood, hickory, mesquite, and so e jack Daniels flavored chips(very strong), and I do NOT notice a change in flavor at all. It's smoked, and that is prevalent but I can't tell which one I used. Let it preheat with chips for about an hour before hand, but that doesn't seem to make a difference. Thanks all for your help!