Last weekend I used my new wide body GOSM for the first time, and overall it worked well. However, I had trouble getting the level of smoke I was expecting out of the mesquite chips I used. I was using unsoaked commercial wood chunks and chips, and when I first added a fresh batch, it took 5 minutes or so for them to start smoking as you would expect. Then, for 30-40 minutes thick, white smoke would billow out of the top of the smoker, but after about 40 minutes it would stop. The chunks in the wood tray would be blackened, but not white and ashy at all. There was still plenty of wood left to burn, but it wasn't smoking. The wood immediately starting burning when pulled out of the smoker. Do you have any ideas or suggestions for me? I've never used a gas smoker before, so am I just expecting too high of a smoke level, or is the wood pan not getting adequate air? Would using a larger wood pan, as many of you do, help the wood burn better? Your advice would be appreciated.