Hey all: Been using my MES for over a year now, smoking Boston butt, turkey, chicken, pork ribs, etc, etc. Always happy with the tenderness, I've been sometimes disappointed with a lack of smoky meat flavor. The latest example was Thanksgiving turkey. Filled up the water tray with hot water. I let the MES reach temp (225) for 30 minutes, then placed the wood chips. Only when the smoke started did I put the turkey in. Smoked it for 7 hours, til the bird reached the right temp. I even lowered the temp of the smoker the last few hours to allow more smoking time while the bird stayed at around 160. Put in hickory chips often enough to get a thin smoke (okay, sometimes a bit heavier than that, but never less than TBS). Let 'er smoke the whole 7 hours. The meat was tender and juicy, but barely smokey in flavor! This has happened with many of my projects. I understand that the MES tends not to give a smoke ring, and I rarely have much of a bark on my pork efforts. But what can I do to get more of a smokey flavor to my meats? Thanks.